Cabbage with Chinese Sausage

Ingredients:
1 pound Chinese cabbage1 -
2 Chinese sausages*
3 - 4 dried mushrooms
2 green onions2 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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