2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa (Chinese) cabbage, cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.
Recipe by Ellie Krieger.
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
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