Braised Napa Cabbage



3 tsp. neutral oil, sunflower, grape seed or vegetable
1head Napa cabbage, cut into 2 inch pieces
3 cloves garlic, sliced
2 tbsp. ginger, finely chopped
1/4 cup water
1.5 tsp. cornstarch or arrowroot
1/4 cup tamari
6 scallions, thinly sliced
1 tsp. rice wine vinegar

In a large skillet or wok, heat 1 tsp. of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 tsp. of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 tsp. vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.

In a small bowl, stir together the water and cornstarch. Stir the tamari into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar. Grilled chicken or shrimp can be added to this to make a complete meal. Just add the pre-cooked protein to the pan when tossing cabbage with tamari mixture.

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