Recipe by CSA Member Michelle
- 2 tsp Canola Oil
-1 Small Onion(or 4 Scallions)
-1 Clove Garlic or 2 to 3 Garlic Scapes or both (minced)
- 1 tsp Fresh Ginger (minced)
-1 Head Chinese Cabbage (thinly sliced)
- 2 tbs Soy Sauce
-1 tbs Rice Wine Vinegar
-2 tsp Toasted Sesame Oil (optional)
Heat the oil in a large sauce pan over medium to high heat. Add the onion garlic and ginger and sauce for about 1 minute.
Add the cabbage and cook until it starts to wilt, about 2 minutes. Add the soy sauce and rice wine vinegar, stir well and cook until the cabbage is wilted, about 3 minutes. Remove from heat and drizzle with sesame oil.