Modified from the original to be oil-free, except for the roasted sesame oil which contributes flavor. It can be omitted as well.

Serves 6

1 small Chinese cabbage
2 1/2 Tbsp finely chopped ginger
1 1/2 red bell peppers, cut into 5 mm (1/4 in) dice
1 Tbsp chili sauce
1 1/2 Tbsp Shaoxing rice wine (or dry sherry)

Sauce
1/2 tsp salt (optional)
2 Tbsp sugar
2 Tbsp Chinese black rice vinegar
3 Tbsp light soy sauce
1 tsp roasted sesame oil

Separate the cabbage leaves and trim off the stems. Cut the leaves across their length into 1 cm (1/2in) strips, separating the stem sections from the leafy sections.

Combine the sauce ingredients and set aside.

Heat a nonstick wok over high heat. Dry-fry the ginger for 15 seconds. Add the red capsicum and dry-fry for 30 seconds, then add the rice wine and chili sauce and stir-fry for 30 seconds.

Add the stem sections of the cabbage, toss lightly and cook for 1 minute or until almost soft. Add water as necessary to keep the cabbage from sticking.

Add the leafy sections and toss lightly, then pour in the sauce, tossing lightly to coat. Cook for 30 seconds.

Serve at any temperature.