Bok Choy Cabbage Onion Recipes

Stir-Fry Chinese Cabbage

Serves 4 to 6 – adapted from Ellie Krieger


– 2 teaspoons canola oil
– 1 small onion, sliced
– 1 clove garlic, minced
– 1 teaspoon minced ginger
– 1 head napa cabbage, or bok choy, cleaned and sliced
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 2 teaspoons toasted sesame oil


1. In a large saute pan over medium-high heat, add the canola oil and heat.
2. Add the onion, garlic and ginger and saute, stirring, for 1 minute.
3. Add the cabbage and cook until just starting to wilt, about 2 minutes.
4. Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
5. Remove from heat and drizzle with the sesame oil.

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