stir-fried chestnuts and chinese cabbage serves 6—8  time 20 minutes 3 tablespoons peanut oil 2 teaspoons minced garlic 2 teaspoons minced peeled fresh ginger ¼ teaspoon salt 1 lb Napa cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips 2 cups bottled peeled cooked whole chestnuts (10 oz), halved ½ teaspoon sugar 1 tablespoon soy sauce 1 teaspoon Asian sesame oil 1. Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke, then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. 2. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook, covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately. back