NapaCabbage Stir-Fry

1 Tbsp oil
1 onion, sliced
3 cloves garlic, minced
1 inched fresh ginger, minced
1 head napa cabbage, sliced (be sure to clean well)
2 Tbsp low sodium soy sauce (we prefer Tamari)
1 Tbsp rice vinegar (or rice wine)
2 tsp sesame oil
sprinkle of toasted sesame seeds, optional

• Saute onion, garlic, and ginger in 1 Tbsp oil in a large pan over medium high heat. Stir frequently for about a minute.
• Toss in cabbage and cook until it starts to wilt (no more than two minutes).
• Add soy sauce and rice vinegar (or rice wine) and toss until desired level of done (we don't recommend more than about Three minutes).
• Remove from heat, drizzle with sesame oil and sprinkle with toasted sesame seeds.

This is a good side dish, not our favorite for a stand alone. We served with Teriyaki Chicken and Jasmine rice. As you may see, this is great as a basic recipe and would be an awesome main dish with the addition of carrots, mushrooms, etc. Melissa likes to add some Siracha Red Chili sauce and eat large bowls as is!