Remove outer leaves and solid core of cabbage. Clean carrot and slice into thin sticks, about 1/8 inch thick and up to two inches long (or coarsely shred them). Clean green onions, trim ends and roots, and slice into thin strips.
Heat oil in a wok or large skillet over medium heat. When hot, put in the ginger. Stir and fry about 30 seconds, then add all vegetables and salt. Stir and fry about 3 minutes. Add wine, cover, and cook about 4 minutes or until cabbage is crisp tender. Uncover and adjust to high heat. Stir and cook one minute. Remove ginger before serving.
Madhur Jaffrey's World-of-the-East Vegetarian Cooking