- 1 Tbsp sesame seeds
- 1 tsp minced fresh ginger
- 1 head Chinese cabbage
- 2 tsp soy sauce or tamari
- 1 Tbsp vegetable oil
- 1 tsp sesame oil
- 1 clove garlic, minced
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing occasionally; set aside.
Rinse cabbage, drain and pat dry. Cut leaves crosswise into 1⁄2 inch slices (reserves stems for
Heat oil in large skillet or wok over high heat until it ripples. Add garlic and ginger. Cook one minute,
stirring. Add cabbage and stir-fry until wilted and dark green, 2 minutes. Stir in soy sauce and sesame
oil. Cook 1 minute.
Sprinkle with sesame seeds and serve immediately. 4 servings.