- 9 oz mushrooms, sliced
- Cooking oil
- 1-2 tsp fresh ginger, minced
- 2 cloves garlic, chopped
- ½-1 large Chinese cabbage, thinly sliced
- 2 TBLS soy sauce
- 1 TBLS rice vinegar (or cider vinegar)
- 1 tsp sesame oil
- 1 TBLS sesame seeds
Sauté mushrooms in oil until softened. Add garlic, ginger, and stir 2-3 min. Add cabbage, soy sauce, and vinegar and stir-fry until tender 5-7, min. Mix in sesame oil + seeds. Add salt to taste.