1 head Napa cabbage, (about 1-1/2 lbs.)
1 tablespoon salad oil
2 cloves garlic, minced
2/3 cup water
3 tablespoons each sugar and white wine vinegar
1/2 teaspoon salt
1-1/2 teaspoons sesame oil
1 to 1/4 teaspoon crushed red pepper
Cut cabbage into 2″ pieces. Place a wok over high heat. When wok is hot, add salad oil. When oil begins to heat add garlic and stir once. Then add cabbage and stir for 30 seconds. Add water, cover and cook, stirring occasionally, until cabbage is just barely wilted (about 1 to 2 minutes). Remove from heat and pour off any excess liquid. Stir sugar, vinegar, salt, sesame oil and red pepper into cabbage. Let cool, then cover and refrigerate until cool.
Makes 6 servings.
Calories 46 Fat 3 g Carbs 3 g Sodium 212mg Fiber 2 g.