Stir-Fried Spiced Cabbage



1 head napa cabbage (about 2 lb)
2 tbsp vegetable oil
1 tsp brown mustard seeds
2 cloves garlic, minced
1 tbsp minced gingerroot
1 hot red or green chili, seeded and thinly sliced
1/4 tsp salt

1. Halve and core cabbage; thinly slice crosswise. Set aside.
2. In wok or large shallow Dutch oven, heat oil over medium-high heat; stir-fry mustard seeds for about 30 seconds or until beginning to pop. Add garlic, ginger and chili; stir-fry for about 30 seconds or until fragrant but not browned.
3. Add cabbage and salt ; stir-fry for 1 minute or until beginning to wilt. Cover and cook, stirring occasionally, for 4 minutes or until tender-crisp.

Serves 4

By The Canadian Living Test Kitchen