1 small head of cabbage - look for the ones that have a dark green
"elephant ear" leaf covering it
1 Tbs soy sause
1/2 Tbs splenda (or other sugar substitute)
4 Tbs water, divided
1/2 Tbs pork "flour"
1 Tbs oil
Shred the cabbage and set asside. Combine soy sauce, splenda & 2 Tbs
water to form a sauce and set asside. Heat the oil in a wok over HIGH
heat until hazy add the cabbage and stir fry 2 minutes. Stir in the
sauce and continue to stir fry for another 2 minutes or until only 1/2
the liquid remains. Slowly add the pork "flour" until it thickens.
Pairs Well With
(actually quite tasty and not smelly at all - you don't
cook it long enough to release the sulphur) they will ask for seconds
it's so good!