1 tsp. vegetable oil
1 slice thin gingeroot
1 clove garlic, crushed
2 cups Chinese cabbage, chopped
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. monosodium glutamate (MSG) (optional)
1/4 cup chicken broth
1/2 cup snow pea pods
1/2 cup bamboo shoots, sliced
1/2 cup mushrooms, thinly sliced

Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingeroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar, monosoium glutamate, and chicken broth. Stir and cover; cook for 3 munites. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 seconds and serve hot.