1 Tbsp oil
400 g (14 oz) Chinese cabbage, cut into 1 cm (1/2 in) strips (I just grab one head)
1 Tbsp light soy sauce
2 tsp sugar
1 Tbsp clear rice vinegar
2 tsp roasted sesame oil

Serves 4

Heat a wok over very high heat, add the oil and heat until very hot. Toss the Chinese cabbage for 2 minutes, or until wilted. Add the soy sauce, vinegar, and sugar and cook for 1 minute. Sprinkle with the sesame oil and serve.