500 grams (1.1 lb) cabbage
2 grams (1/3 tsp) salt
2 grams (2/5 tsp) sugar
1 gram (1/4 tsp) MSG
2 pickled red chilies
10 grams (2 tsp) cooking oil
1. Cut the cabbage and red chilies into shreds.
2. Heat water and bring it to a boil. Quick-boil the shredded cabbage, drain off the water and put in a basin. Sprinkle on the shredded chilies.
3. Heat hte oil in a wok to around 220 ºC (430 ºF) and pour this on the red chilies and cabbage. Add the salt, sugar and MSG. Mix well and serve on a plate.
Features: Nice looking with the combination of green and red colors. Refreshing to the bite.
Taste: Spicy and crispy.