Simple and Spicy Shanghai Cabbage

• Head cabbage
• Green peppers
• Red peppers
• Pressed bean curd
• Spring onions

Tear the cabbage into bite-sized bits; chop the green and red peppers similarly. Chop the pressed bean curd into ½” cubes. In hot oil in the wok, first stir-fry the bean curd until it is golden and crusty on most of its sides; remove. Again heat oil in the wok: add, in quick succession, a crushed clove or two of garlic, one or two slices of crushed ginger, the cabbage, peppers, and spring onion