Get the wok ready, put the oil and leave that ginger in the hot oil for a second. Add the sugar and the salt mixture to stir fry them really quickly for 2 seconds and then you can add the cabbage. Gently stir fry the cabbage in the wok until every piece of cabbage is coated with oil, salt, and sugar. Don't turn down the heat at this point, we want to keep it over high heat over the wok. Then we would add our a 1/4 to 1/2 cup of water and cover the wok with a lid. Steam it for about around 2-4 minutes. After that you would see the cabbage is tender and all the water is evaporating during that steaming process. Then we can lay the cooked cabbage on the serving dish. The cabbage is almost done. In a authentic Chinese table stir fry vegetables is always essential just as any kind of fish, meat as entree.