If you use low sodium soy sauce, you might want to season to taste with a tad bit of salt just after adding the sesame oil.
Heat the oil in a wok or large skillet over medium heat. Add onions and saute until softened and translucent. Stir in garlic and saute for one minute. Stir in half of the cabbage and saute until it is barely beginning to wilt then stir in the rest of the cabbage and continue to saute until barely beginning to wilt.
Add soy sauce and vinegar and cook until cabbage has wilted to taste, remove from heat, add sesame oil to taste and serve.
By Deeli from Richland, WA
A flavorful Moroccan inspired dish featuring chickpea, olives and bokchoy. Pairs nicely over rice or quinoa.
Easy to make hearty stir fried vegetables - lots of nutrients in one colorful dish!
If you have a lot of vegetables coming from your garden this summer, use them to make this delicious stir fry. Serve it with rice and add meat, if you wish.
