Chinese Cabbage

1 lb. Chinese cabbage* 
½ c. canned chicken or vegetable broth 
1 tbsp. cornstarch 
2 tbsp. vegetable oil 
1 tsp. salt 

How to cook :

• Wash cabbage and pat dry with paper towels. Slice in half and remove tough core with the tip of your knife. Then slice the cabbage into 1-inch pieces.
• Mix chicken or vegetable broth and cornstarch. Set aside.
• Heat oil in a skillet or wok.
• Add Chinese cabbage and salt. Stir-fry for 4 minutes.
• Add broth and cornstarch mixture. Mix all ingredients well and cook about 30 seconds or until broth is heated through