- 1 head (about 1 1/4 lb.) napa cabbage
- 1 head (about 10 oz.) radicchio or red cabbage
- 1 teaspoon salad oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon fennel seed
- 2 tablespoons soy sauce
- 1/4 cup chopped fresh cilantro
- 1 tablespoon Asian (toasted) sesame oil
- 1 tablespoon black sesame seed (optional)
- calories 58
- caloriesfromfat 52 %
- protein 2 g
- fat 3.3 g
- satfat 0.5 g
- carbohydrate 6.3 g
- fiber 1.7 g
- sodium 356 mg
- cholesterol 0.0 mg
How to Make It
Remove core from napa cabbage; discard core. Cut the cabbage crosswise into thin shreds to make about 2 quarts. Cut the radicchio in half through core; remove and discard core. Cut the radicchio into thin shreds to make about 1 quart.
Place a wok or 5- to 6-quart pan over high heat. When the pan is hot, add salad oil, the garlic and ginger, and the fennel seed; stir 30 seconds. Add the napa cabbage, the radicchio, and the soy sauce; cover pan and cook for 1 minute. Remove pan lid, and stir-fry until vegetables wilt, about 2 minutes longer. Stir in half of the chopped cilantro and all of the sesame oil.
Transfer vegetables to a serving dish; sprinkle with remaining cilantro and sesame seed before serving.