Yield: 4 servings
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2 tablespoons oil
1/2 teaspoon salt
1 small cabbage, shredded
1 small onion, finely chopped
1 medium tart apple, peeled and chopped
1/4 cup water
1 teaspoon granulated sugar
1 (1 pound) can corned beef brisket, coarsely chopped
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in 2 teaspoons water
Heat oil with salt in wok. Add cabbage, onion and apple. Stir fry for 2 minutes. Add water and sugar. Cover and steam for about 10 minutes or until cabbage is still slightly crisp.
Uncover and stir occasionally. Add corned beef. Stir fry for 1 minute. Cover and steam about 1 to 2 minutes or until corned beef in heated. Add soy sauce and dissolved cornstarch. Stir until slightly thickened.
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