2 Tbs. distilled white vinegar 2 Tbs. sugar 2 Tbs. light soy sauce 2 Tbs. marmalade 1/4 tsp. salt 2 Tbs. peanut or canola oil 2 thin slices of fresh ginger, cut on the diagonal, 2 inches long 3/4 medium cabbage (18 oz.) 2 medium cloves garlic, lightly crushed and peeled, but left whole 1/2 tsp. sesame oil
Combine the vinegar, sugar, soy sauce, marmalade, and salt in a bowl. Mix well. Set a wok or large skillet over high heat. When hot, swirl the oil into it and put in the ginger. Stir for a few seconds and put in the cabbage. Stir and fry for 2 minutes. Now put in the sauce. Stir and cook for a minute. Add the garlic, stir once, and cover. Cook 2 minutes. Add the sesame oil, stir, and turn off the heat. - Updated: January 16, 2007
