Adapted from The Boston Globe

Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy but more delicate, Napa cabbage is more elegant than regular firm-headed green cabbage. Slice the head of Napa lengthwise in half to remove the core.  This recipe is fast, healthy and delicious!

3 teaspoons vegetable oil
1 head of Napa cabbage, cut into 2 inch pieces (you could substitute bok choy)
3 cloves garlic
1 piece of fresh ginger (1/2 inch), cut into matchstick pieces
1/4 cup water
1-1/2 teaspoons cornstarch
1/4 cup soy sauce
3 scallions, thinly sliced
1 teaspoon rice wine vinegar

In a large skillet or wok, heat 1 teaspoon of the vegetable oil.  When it is very hot add half the cabbage and cook, stirring constantly, for 3 minutes or until leaves begin to brown.  Remove them from pan.  Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan.

Add the remaining 1 teaspoon vegetable oil to pan.  Cook the garlic and ginger, stirring constantly, for 1 minute.

In a small bowl, stir together the water and cornstarch.  Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil.

Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender.  Remove from the heat. Stir in the scallions and vinegar and serve!