25 ml vegetable oil 2 tbsp
5 ml sesame oil 1 tsp
1 garlic clove, crushed
5 ml ginger root, grated 1 tsp
500 ml cabbage, shredded 2 cup
250 ml bok choy, shredded 1 cup
125 ml green onions, chopped 1/2 cup
15 ml soy sauce 1 tbsp
10 ml sesame seeds, toasted 2 tsp
In a large skillet or wok; heat oils, garlic and ginger root over high heat. Stir in cabbage, bok choy, green onions and soy sauce. Cook 2 to 3 minutes or until cabbage is tender-crisp, stirring constantly. Place in serving bowl, sprinkle with toasted sesame seeds. Garnish as desired.
Serves 4