Spicy stir-fry Chinese cabbage

From www.about.com.
Chile paste adds heat to this stir-fry with Chinese cabbage
(also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.

• 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
• 1 large garlic clove
• 2 green onion (spring onions)
• 2 tablespoons vegetable or peanut oil, for stirfrying
• 2 – 3 teaspoons chile paste, according to taste
• 1 tablespoon Chinese rice wine, dry sherry, or white wine
• 1/2 teaspoon salt
• 1/4 cup water
• 1 teaspoon sugar
• 1 – 2 teaspoons soy sauce, optional
• 1 teaspoon cornstarch mixed in 4 teaspoons water

1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch
pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste.
Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant,
and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the
soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture
a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.