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

Mixture:
2 tablespoons water
1 teaspoon cornstarch

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.

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