2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa (Chinese) cabbage, cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.
Recipe by Ellie Krieger.
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