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)
Sauce:
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.