1. Cut Chinese cabbage stems diagonally in 1-1/2 inch sections. Bring water
to a boil.

2. Heat oil. Add Chinese cheese to pan and mash. Add cabbage stems and
stir-fry until cheese melts.

3. Stir in hot water and bring to a boil again. Then simmer, covered, 2
minutes more.

4. Stir cabbage and simmer, covered, again until done (1 to 2 minutes
more). Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,