We’ll have plenty of Chinese Cabbage in the first several shares. Though it might not be familiar to you yet, it is a tasty and versatile vegetable, high in fiber, with a fair amount of vitamins A and C. It can be eaten raw, chopped in salads or Cole Slaw, or cooked in a stir fry or soup. It cooks down a lot, so use it generously in your favorite dishes.
1 pound Chinese Cabbage
1 Tbsp Sesame seeds
1 Tbsp canola oil
1 clove of garlic, minced
1 tsp ginger root, grated
T tsp. Soy sauce or Tamari
1 tsp sesame oil
(1/2 pound tofu, in 1/2 inch cubes)
Toast sesame seeds in a dry skillet for several minutes, until golden brown; set aside. Cut Chinese cabbage leaves crosswise into 1/2 inch slices.
Heat oil in a large skillet over high heat.
Add garlic and ginger, and cook for a minute, constantly stirring (you can add tofu at this time, if you choose).
Add cabbage and stir-fry for a few minutes until wilted and dark green.
Remove from heat.
Stir in soy sauce and sesame oil, and sprinkle with sesame seeds.
Serve plain or over rice.