Peanut oil
1/2 head cabbage, shredded thin
1 clove garlic, crushed
1/4 c. dry white wine (not cooking wine)
1/2 tsp. salt (optional)
3-4 tbsp. soy sauce (I don't measure)
1 tsp. crushed red pepper (or to taste)
Wok cooker

Heat wok over medium high heat, add 2 tablespoons oil. Stir in garlic and cabbage to coat with oil. Pour in wine and cover, allow cabbage to steam for a couple of minutes. Drain if excess liquid remains. Cabbage should remain crunchy. Add soy sauce, salt and pepper. Stir to mix well. Serve as a side dish or with rice as a complete Chinese meal. This dish is supposed to be hot and spicy and you can add white or cayenne pepper as desired.