5 tbsp. peanut oil, 2 for the sauce base & 3 for cooking the cabbage
1 tsp. garlic, finely chopped
1 3/4-2 c. chicken stock, fresh or canned
1/2 tsp. ginger root, finely chopped (optional)
3 tbsp. soy sauce
2 tsp. cornstarch
1 sm. can water chestnuts, drained & thinly sliced (optional)
2 c. cooked roast beef, trimmed of all fat & cut into approx. 1 1/2" chunks
4 c. green cabbage, finely shredded
1/2 c. scallions, finely sliced, including at least 2" of the green stem (optional)
2 tbsp. parsley, finely chopped (optional)
Boiled rice

Combine in a 10 inch heavy frying pan 2 tablespoons of the peanut oil, the garlic, 1 cup of the chicken stock, the ginger root (optional) and soy sauce. Bring this to a boil, then let it simmer as slowly as possible with the pan half covered for about 10 minutes.

Meanwhile dissolve the 2 level teaspoons of cornstarch in 1/4 cup of cold chicken stock or water and stir it into the simmering sauce. Stirring almost constantly, cook the sauce for 3 minutes longer, or until it becomes clear and somewhat thickened. Add the sliced water chestnuts and the cold roast beef. Simmer the meat in the sauce only long enough, perhaps 10 minutes, to heat it through without actually cooking it.

Meanwhile mix into the shredded cabbage the remaining 3 tablespoons of oil and 3/4 cup of chicken stock. Bring this to a boil in a small saucepan, cover and cook the cabbage over moderate heat for about 5 minutes. It must retain more than a hint of its original crispness. Strain it through sieve (save and use the cooking stock for another purpose, if you like) and spread the cabbage evenly over a hot serving platter. quickly pour over it the entire contents of the frying pan - beef, water chestnuts and all the sauce. Sprinkle the top with the sliced scallions and chopped parsley and serve at once with a large bowl of hot, dry boiled rice. Good for leftover roast.