"The Chinese technique for cooking vegetables is fast, doesn't waste nutrients, and preserves their flavor and color Americans spoil vegetables by cooking them in a lot of water and then throwing the water away.
3 tablespoons cooking oil
2 cups shredded Chinese cabbage
1/2 cup sliced mushrooms
1/2 cup finely sliced bamboo shoots (use canned shoots, drained)
1/2 green pepper, cut into thin strips
1 cup chicken broth
1 scant teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornstarch dissolved in 3 tablespoons water
Heat oil. When very hot, add cabbage, mushrooms, bamboo shoots, and green pepper. Stir-fry for 2 to 3 minutes. Add broth, salt, and sugar, and cook for 3 to 4 minutes. Stir in cornstarch and water mixture. As soon as sauce is slightly thick, serve with steamed rice.