PREP TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 2
INGREDIENTS
2 tbsp (25 ml) vegetable oil
2 cloves garlic, chopped
4 cups (1l) shredded Napa cabbage, gently packed
1 – 2 tbsp (15 – 30 ml) soy sauce
1½ tsp (7 ml) white vinegar
1 tsp (5 ml) Fulton’s Granulated Maple Sugar
2 tsp (10 ml) cornstarch mixed with 3 tbsp (40 ml) broth or water
4 green onions, sliced
INSTRUCTIONS
Heat oil in wok or large skillet over high heat.
Add garlic and sauté briefly.
Add cabbage, stirring until cabbage is tender about 1 minute.
Stir in soy sauce, vinegar, sugar and cornstarch mixture.
When cabbage is coated stir in onions.
Serve.
