4 tablespoons canola oil

1 head chinese cabbage, rinsed, drained, shredded

4 scallions, sliced

1 cup shredded carrots

(optional: Broccoli, Cauliflower, or Bok Choi – sliced thinly)


6 tablespoons sugar

2 tablespoon rice wine vinegar

1/2 cup soy sauce

In a large skillet over medium-high heat, add canola oil. Cook the Chinese Cabbage, Carrots and Scallions until tender, about 5 minutes. Meanwhile in a small saucepan, mix together the sugar, rice wine vinegar, and soy sauce. Once sugar dissolves, add to cabbage, mix well and serve.

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