Fried cabbage
  • 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
  1. Shred the cabbage and set asside. Combine soy sauce, splenda & 2 Tbs
  2. water to form a sauce and set asside. Heat the oil in a wok over HIGH
  3. heat until hazy add the cabbage and stir fry 2 minutes. Stir in the
  4. sauce and continue to stir fry for another 2 minutes or until only 1/2
  5. the liquid remains. Slowly add the pork "flour" until it thickens.
(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!