Download this recipe.
2 tablespoons oils
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon grated ginger root
1 cup shredded cabbage
1 cup shredded Chinese (napa) cabbage
1 cup shredded bok choy
1/2 cup chopped green onions
1 tablespoon soy sauce
2 teaspoons sesame seeds, toasted if desired
1. In large skillet or wok, heat oils over high heat until hot. Add garlic and gingerroot; cook a few seconds.
2. Add cabbage, Chinese cabbage, bok choy, onions and soy sauce; mix well. Cook 2 to 3 minutes or until cabbage is crisp-tender, stirring constantly. Place in serving bowl. Sprinkle with sesame seed.
TIP: * To toast sesame seed, spread in small nonstick skillet; stir over medium-high heat for 1 to 2 minutes or until light golden brown.
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