1 lbs. Napa Cabbage cut into 1 x 2 1/2 pieces
2 1/2 tablespoons Oil
2 slices Ginger Root shredded
1/4 cup Organic Carrots
1/4 cup Bamboo Shoots
2 tablespoons green peas -
1 teaspoon cornstarch paste - (1 part cornstarch, 1 part water)
1 teaspoon Soy Sauce
1 tablespoon Dark Soy Sauce
1/2 teaspoons Sugar
1 tablespoon Wine
1/2 cup Chicken Stock
Heat wok with oil over high heat. Add the ginger and stir for 1 minute.
Add the cabbage and continue to stir for 1 minute. Stir in carrot, bamboo shoots, and peas.
Combine braising sauce ingredients and add to vegetables. Cover and cook over low heat for 3-3 1/2 minutes.
Thicken with cornstarch solution. Serve hot.