kappa cabbage stir-fry

I usually cook kappa cabbage in a soup or a stew because of how fast the leaves wilt and give off a pool of water. Lately, I am more interested in eating it crispy. The trick is to cook it for a really short time. In total, this dish takes only 5 minutes of cooking. But the vegetables need to be shredded to about 1/8" to 1/4" thick in order for the vegetables to be cooked rapidly without melting away. The onion, carrot and squash are cooked first because they can endure longer heat. I choose this combination of vegetables because they offer a diversity of tastes and flavors when mixed. No salt other seasoning is added. The ham alone contributes to the saltiness of the dish.

Recipe: Kappa cabbage stir-fry with ham and mixed vegetables (for 4)

Ingredients:
- 4 cups of shredded kappa cabbage, the white and the green parts separated
- 1 medium carrot, shredded
- 4-6 oz ham, cut to thin strips
- 1/2 onion, shredded
- 1/2 stalk of celery with leaves, chopped
- festival squash, peeled and shredded
- 1 TB oil

Procedure:
Heat oil in a large frying pan on high heat. Add shredded onion, carrot and squash into the pan and fry until lightly golden. Add the white part of the shredded kappa cabbage. Stir to mix. When the white cabbage stems freshen up, add the green parts of the cabbage. Mix. Then add the ham and allow to cook for 30 seconds in the liquid that comes out of the vegetables. Serve right away.