4 tbsp. corn starch
1 tbsp. sugar
1/4 c. cooking sherry
1/2 c. chicken broth or stock
3 tbsp. vegetable oil
2 cloves garlic, minced
2 lbs. sausage, crumbled
1 med. onion, thinly sliced
2 lbs. regular or Chinese cabbage, shredded

Mix together cornstarch, sugar, sherry, and chicken broth in a medium bowl; set aside. Heat vegetable oil in a large wok or skillet and saute garlic in oil over medium heat for about 1 minute or more. Add sausage and cook until done.

Add onion and cabbage and stir to desired consistency, crisp or soft. Pour cornstarch mixture over cabbage and stir until mixture thickens and coats everything. Serve with cooked rice.