Shelly's Recipe

CHINESE CABBAGE SALAD

Category: Salad

Cut about 1/3 or 1/2 of a small head of round cabbage into bite-size pieces. Stir fry the pieces in peanut oil in a wok or shallow pan until they are translucent, but not fully cooked. Add 1/2 tbsp dry chili flakes and stir fry over high heat for a few minutes. Transfer the cabbage to a bowl and add a pre-mixed sauce made of 1/4 cup brown sugar, 1/2 cup cider vinegar, 2 tbsp soy sauce and salt to taste. Mix the sauce with the hot cabbage. When the cabbage is cool, it is ready to serve.