- 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
another use).
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.
