Wash the green cabbage and
trim off any tough roots. Discard any outer,
discolored leaves. Cut the peeled ginger root
into small pieces. Heat the oil in a hot wok
until it smokes and swirl it to cover most of the surface. Add the ginger root pieces
to flavor the oil. Add the greens, stir for
about 1 minute and then add the salt and sugar. Continue stirring for
another minute or so. Pour in the soy sauce and
cook for a little longer. Serve hot. This dish is often used to
add color to a meal.
Note : This variety of
Chinese cabbage has bright green leaves with pale green stems and
sometimes a sprig of yellow flowers in the center.