1 1/2 lb. Chinese cabbage
1 tbsp. oil
Pinch baking soda
3 quarter sized slices of peeled ginger
3 tbsp. oil
1 tsp. salt or to taste
1/4 tsp. sugar
2 tsp. sesame oil (optional)

Wash cabbage well and cut into 1 inch pieces. Heat a wok or large, heavy skillet until hot; add oil and heat a second. Throw in pieces of ginger, add cabbage, stir until green color of cabbage brightens. Add salt, sugar, cook until slightly crunchy. Add the sesame oil if you like a nutty aroma. Serves 4.