Stir-fry of Napa Cabbage and Carrots (from Joy of Cooking)

Heat a wok or large skillet over high heat. Add and stir-fry for a few seconds, but do not allow garlic to brown:
1 tablespoon of peanut or vegetable oil (I used coconut oil)
2 cloves of minced garlic
1 tablespoon of minced, peeled fresh ginger

Add and stir-fry for 3 minutes:
8 ounces carrots, shredded

Then add and stir-fry until the cabbage is tender, about 3 more minutes:
1 medium-large head Napa cabbage (about 2 pounds), rinsed and thinly sliced. (I took off the outer layers of the Chinese cabbage we got with the CSA, washed it and sliced it thinly in my food processor and used the whole thing for this recipe. It cooks way down.)

Add and stir well to mix:
2 tablespoons soy sauce (tamari)
1 teaspoon toasted sesame oil
1/2 teaspoon chili paste or 1/4 red pepper flakes (optional)

Serve immediately, sprinkled with:
Minced fresh cilantro or parsley

Recipe and Notes from Rebecca Haines

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