Serves 4 to 6 – adapted from Ellie Krieger

2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa cabbage, or bok choy cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

In a large saute pan over medium-high heat, add the canola oil and heat.
Add the onion, garlic and ginger and saute, stirring, for 1 minute.
Add the cabbage and cook until just starting to wilt, about 2 minutes.
Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
Remove from heat and drizzle with the sesame oil.

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