Serves 4 to 6
1. Heat oil in a 12-inch wok over high heat. Swirl in ginger and garlic for a second or 2. Add onion, watercress, basil, salt, pepper, and sugar. Stir-fry until watercress wilts.
2. Turn into a bowl and toss with the cabbage and scallions. Serve at room temperature, adding vinegar to taste just before serving.
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