A fast, tasty treatment of crunchy Napa cabbage.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 3-4 as a side dish
2 TB canola oil
2 TB sesame oil
1/2 head Napa Cabbage, coarsely chopped
3 TB soy sauce
2 TB sesame seeds
Heat the canola and sesame oil in a wok or large skillet over medium high heat. Add the Napa cabbage and the soy sauce and cook, stirring, for 2 minutes. Cover and cook for another 4-5 minutes, stirring occasionally, or until the cabbage is tender-crisp.
Distribute to serving plates or bowls and sprinkle with sesame seeds.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes