Ingredients
| Quantity | Ingredients |
|---|---|
| 3 tbsp | peanut oil |
| 2 tsp | minced garlic |
| 2 tsp | minced, peeled fresh ginger |
| 1/4 tsp | salt |
| 1 lb | Napa cabbage, quartered lenthwise, cored, cut in 1/4 inch strips |
| 2 cups | bottled peeled, cooked whole chestnuts (10 oz.), halved |
| 1/2 tsp | granulated sugar |
| 1 tbsp | soy sauce |
| 1 tsp | Asian sesame oil |
Directions
1. In a wok or 12-inch heavy skillet, heat peanut oil over high heat until just beginning to smoke, then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. 2. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook, covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately. Makes 6 to 8 servings.
Source: www.epicurious.com