1 can Corned Beef
1-2 tbsp peanut oil
1 medium head cabbage, cut into fine slivers
1 Maui onion, sliced thin (here in Georgia I use da kine Vidalia onion)
shoyu to taste
sticky white rice

This is really easy, & quick. Put oil into hot wok (get wok hot first--stuff won't stick then) Stir fry the meat--right out of the can--breaking up into small pieces. Add onion--stir a couple minutes. Then add the cabbage. Cook only til it is still crisp, but is tender.

Can add the shoyu before you add the cabbage, or can add at the table to each taste. Ono!

Submitted by: Kina.