1 lb. Chinese cabbage (napa)
2 tbsp. sugar
2 tbsp. white vinegar
1 tbsp. soy sauce
1 tsp. salt
1/4 tsp. cayenne pepper
1 tbsp. vegetable oil

With a cleaver or sharp knife, trim the top leaves of the cabbage and the root ends. Separate the stalks and wash them under cold running water. Cut each stalk, leaves, and all, into 1 x 1 1/2 inch pieces.

In a small bowl: combine the sugar, vinegar, soy sauce, salt, and cayenne pepper and mix thoroughly. Leave the oil within easy reach.

Heat a 12 inch wok right after washing over high heat. When the last drop of water has been evaporated, pour in the oil, swirl it about in the pan and heat for 30 seconds, then turn the heat down to moderate. Immediately add the cabbage and stir fry for 2-3 minutes. Make sure all the cabbage is coated with the oil. Remove the wok from the heat and stir in the soy sauce, vinegar mixture. Transfer the cabbage to a platter and let it cool to lukewarm before serving. Or, if you prefer, serve it chilled. 4 servings.