Subtly flavored without overwhelming the vegetables.
Ingredients:
1 tablespoon white vinegar
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon dark sesame oil
2 cups thinly sliced green cabbage
2 cups thinly sliced napa cabbage
2 cups thinly sliced bok choy
1 cup diced red cabbage
2 tablespoons vegetable oil
1/2 teaspoon finely chopped peeled fresh ginger
1/2 teaspoon finely chopped garlic
red pepper flakes, to taste
Directions:
1. Stir together the first 5 ingredients together; set aside. 2. In a large bowl, toss the cabbages together; set aside. 3. Heat a wok over high heat until hot enough to evaporate a drop of water upon contact. 4. Add the vegetable oil, ginger, and garlic; stir-fry for 10 seconds. 5. Add in the cabbage all at once; stir-fry for about 3 minutes or just until the cabbage begins to wilt. 6. Stir the vinegar mixture to blend; add it to the skillet all at once; add in the red pepper flakes. 7. Stir to coat; stir-fry for 1 minute to heat through and serve.
