I loved this recipe—I used only Chinese wine and it turned out great! It's only now that I truly appreciate the depth wine adds to a dish. I used to mix it with soy sauce etc and hardly noticed the flavor.  Also,  I had purple cabbage on hand, so I used a combination, and it worked beautifully. I cooked a batch yesterday and enjoyed it so much that I made another one for brunch today. It’s actually a fantastic substitute for carbs!