Cabbage with Chinese Sausage

Serves 4 - 6

Ingredients:

1 pound Chinese cabbage
1 -2 Chinese sausages*
3 - 4 dried mushrooms
2 green onions
2 cloves garlic

Sauce:
1/3 cup water
1 tablespoon soy sauce
1 tablespoon rice wine
2 teaspoons chili paste
1 teaspoon sugar
1/2 teaspoon salt

Mixtu
2 tablespoons water
1 teaspoon cornstarch

* You can find popular Chinese cooking ingredients and cookware at
ChineseFoodDIY online store at:
http://www.chinesefooddiy.com/shopping.htm

Directions:

Reconstitute mushrooms: Soak them in warm water for 15 - 20 minutes.
Cut into
slices.

While the mushrooms are soaking, mix the sauce ingredients in a bowl
and set
aside. Also, prepare the other vegetables: cut the Chinese cabbage
into bite-sized
pieces. Cut Chinese sausage into 1/4-inch diagonal slices. Cut the
green onions
into 2-inch pieces. Mince the garlic.

Heat wok and add 2 tablespoons of oil. When oil is ready, add the
white part of
the green onion and the sausage. Stir-fry for approximately 2 minutes.

Give the sauce a quick restir. Add the cabbage and the sauce to the
wok. Simmer
on low heat until the cabbage is tender. Add the cornstarch mixture to
thicken.
Add the tops of the green onion, mix thoroughly, remove, and serve
hot.

*Chinese sausages are smaller than regular sausages; they can be
purchased at
Asian markets.