1 tsp. vegetable oil
1 yellow onion, minced
3 1/2 c. chicken broth
2 oz. vermicelli
1/2 head of Chinese cabbage or domestic green cabbage, shredded
1 tsp. dry sherry

In a wok or skillet, heat oil over low heat. Add onion and cook until onion is transparent (about 1 minute). Stir occasionally. Add chicken broth and vermicelli. Raise heat to medium and bring mixture to a slow boil. Continue boiling for 5 minutes. Reduce heat to low. Add cabbage and simmer another 5 minutes. Stir in sherry. Makes 4 servings.