Preparation

• Cut the cabbage crosswise into ¼-inch strips, then slice them crosswise to make bite-sized pieces (You should have 4 loosely packed cups.). Place in a bowl of cold water to wash thoroughly, then lift out, drain and set aside.

• Pour the hot water into a small bowl, add the oyster sauce and stir well. Set aside.

• Place a medium or large wok or large deep skillet over high heat. Add the oil, then lower the heat to medium-high and stir in the turmeric. Add the chiles, shallot and ginger and stir-fry about 30 seconds, until the shallot starts to soften.

• Raise the heat to high, add the chopped cabbage and salt, and stir-fry, tossing and pressing the greens against the hot sides of the pan. When they have wilted and softened, about 2 to 3 minutes, add the oyster sauce mixture. Bring to a boil, turn and stir for another 15 seconds or so to distribute flavors and finish cooking the greens, then turn out into a wide shallow bowl.

• Serve hot or at room temperature.