American Chinese Food From the Kitchen of Marlene Goad, 2003-10-31 This is a nice dish for when cabbage is in season. The ingredients are easy to modify based on the veggies you prefer.

Prep Time:  15 minutes Cook Time:  30 minutes Categories:  Chinese  Dinner  Veggie Yields:  6

Directions

1. Heat the oil in the stock pot at medium heat. Add the garlic, leeks and ginger (saute about 2-4 minutes).
2. If adding chicken- add now and cook until done (about 6 minutes). Salt and pepper to taste (remember that soy sauce has a large amount of salt).
3. Add soy sauce, tobasco sauce, carrots, water chestnuts, and baby corn. Cook about 3 minutes.
4. Add cabbage and chicken stock. If adding tofu, add now. Cook down the cabbage(about 5-10 minutes)
5. To thicken the thin liquid that has accumulated in the pot, remove 1/2 cup of the liquid, add the corn starch and stir with a wisk or fork until distributed. Add the mixture a well in the center of the stock pot. Slowly mix it in with the rest of the chinese food. Once thickened, eat and enjoy.