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1 tsp vegetable oil
1 thinly sliced gingerroot
1 clove crushed garlic
2 c Chinese cabbage (chopped)
1 tsp salt
1/2 tsp sugar
1/4 teaspoon MSG (optional)
1/4 c canned chicken broth
1/2 c pea pods
1/2 c sliced bamboo shoots
1/2 c thinly sliced mushrooms

Preheat wok and spread the vegetable oil around inside. Rub bottom and sides with the ginger root and garlic, then discard. Put cabbage in wok and stir. Add salt, sugar,MSG and chicken broth. Stir and cover; cook for 3 min. Add the peas pods, bamboo shoots and mushrooms.
Stir about 30 second and serve.

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