Wash Chinese
cabbage, drain well and cut into slices 2.5 cm wide.
Heat oil in a
wok and fry garlic and ginger on low heat for a few seconds, then add
cabbage and stir fry for 1 minute.
Add soy,
salt, oyster sauce and stir well.
Add stock or
water and bring to the boil, then turn in the sliced fish cakes and heat
through.
Push
ingredients to side of wok, add cornflour mixed with a little cold water
to the liquid in the center and stir constantly until it boils and
thickens.
Stir all the
ingredients together and serve at once with white rice.
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