Another dish of Chinese origin. To be authentic, I believe it should be made with Pak Choi, but it seems to work equally well with green cabbage or even a robust kind of lettuce, such as Cos or Romaine. Two or three Pak Choi, or a whole head of lettuce makes a nice side dish for four people.
Trim and finely slice two or three spring onions. Chop the Pak Choi or Cos Lettuce into smallish chunks, something which will fit in the mouth without cutting. (So you can easily eat it with chopsticks!)
Put a tablespoon of vegetable oil in a wok or large frying pan, and heat until smoking. Toss in the onion and leaves, and stir fry vigorously for a couple of minutes. The leaves should all have wilted.
Then, add a tablespoon of Chinese rice wine or vinegar and stir for another minute. Finally, add a tablespoon of Oyster sauce, and stir fry for one final minute.
Tip onto a warmed plate and serve immediately.
This dish works well with Salt and Pepper Squid.