Serves 4 to 6
2 tablespoons vegetable oil
11/2 tablespoons minced fresh ginger
2 large cloves garlic, minced
1 medium red onion, thinly sliced
2 bunches watercress, washed, dried and coarse stems removed
1/4 tightly-packed cup fresh basil leaves, coarse chopped
Salt and freshly ground black pepper
generous pinch sugar
1/2 head Napa cabbage, shredded
4 whole scallions, thinly sliced
2 tablespoons vinegar (or to taste)
1. Heat oil in a 12-inch wok over high heat. Swirl in ginger and garlic for a second or 2. Add onion, watercress, basil, salt, pepper, and sugar. Stir-fry until watercress wilts.
2. Turn into a bowl and toss with the cabbage and scallions. Serve at room temperature, adding vinegar to taste just before serving.
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
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