1. Take a small bowl and add two spoons of balsamic vinegar.
2. Add a spoonful of sugar.
3. Add a pinch of salt.
4. Add a drop of fresh chicken juice.
5. Add a spoonful of light soy sauce.
6. Stir well and set aside.
7. Pour oil in the wok and sauté the scallions and ginger.
8. Put the vegetable stems and stir fry for a while.
9. Pour the leaves and stir-fry them well.
10. Add the prepared sauce and stir well.
11. When the cabbage becomes soft, add water and starch to thicken and turn off the heat.
Tips:You can fry the cabbage stems before they can be cooked with the cabbage leaves. Add a drop of fresh chicken juice to make the dishes more delicious.
