Chinese cabbage stir fry

We harvested the first of the Chinese cabbages last night. The leaves had been very visibly eaten all the way through, and I discovered 13 earwigs in the washing process, so suspect I've identified the culprits.

I found a nifty online stir fry recipe, and decided to serve it up alongside the BBQ chops. The quantity of cabbage only just fitted into our electric frypan, which I elected to use instead of the electric wok because of the greater space available.

The result was quite tasty, but a bit watery. I think it would have benefitted from a little longer stir frying to drive off the moisture - and I suspect my cabbages are larger than the recipe calls for as there was easily enough for half a dozen big eaters!


Ingredients
1 large Chinese cabbage (or use 2-3 cups Asian greens per person including bok choy, tatsoi, Chinese cabbage, Chinese broccoli)
2 tablespoons fresh ginger
1 tablespoon fresh garlic
1 tablespoon vegetable oil
1/2 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon soy sauce
pinch sugar
1 tablespoon potato starch (or cornflour)
2 tablespoons water
sweet chilli sauce, to taste
sesame seeds
Method
Wash the cabbage thoroughly, then chop into about 5cm pieces. Finely grate the ginger and garlic.

Put the oil into a hot wok. Add the cabbage; toss for a few seconds until heated. Put a lid on the wok and steam for 1 minute.
Remove the cabbage and set aside.

Add the ginger and garlic to the same pan. Cook on medium heat until fragrant (2 minutes). Add the chicken stock, oyster sauce, soy sauce and sugar.

In another bowl mix the potato starch with cold water, then add to the pan. Add sweet chilli sauce to taste.

Fold in the cooked cabbage, then remove from the heat.

Serve with a sprinkle of sesame seeds over the top.