1. Steam Chinese sausage until translucent (about 15 minutes). Let cool
slightly, then slice diagonally in 1/2-inch sections.

2. Cut cabbage in strips. Mince ginger root.

3. Heat oil. Add salt, then ginger, and stir-fry a few times. Add
cabbage; stir-fry to soften (about 2 minutes).

4. Add Chinese sausage and stir-fry 1 minute more.

5. Stir in and heat stock quickly; then cook, covered, over medium heat
until cabbage is done (about 10 minutes). Serve at once.

VARIATIONS : For the Chinese pork sausage, substitute Chinese liver
sausage.

For the cabbage, substitute string beans, cut in 1-1/2 inch sections; or
Chinese cabbage stems, also cut in 1-1/2 inch sections (simmer these only 2
to 3 minutes in step 5).

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