Instructions: 1. Steam Chinese sausage until translucent (about 15 minutes). Let cool slightly, then slice diagonally in 1/2-inch sections.

2. Cut cabbage in strips. Mince ginger root.

3. Heat oil. Add salt, then ginger, and stir-fry a few times. Add cabbage; stir-fry to soften (about 2 minutes).

4. Add Chinese sausage and stir-fry 1 minute more.

5. Stir in and heat stock quickly; then cook, covered, over medium heat until cabbage is done (about 10 minutes). Serve at once.

VARIATIONS : For the Chinese pork sausage, substitute Chinese liver sausage.

For the cabbage, substitute string beans, cut in 1-1/2 inch sections; or Chinese cabbage stems, also cut in 1-1/2 inch sections (simmer these only 2 to 3 minutes in step 5).

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