Serves 4

Both bok choy and napa cabbage can be found in the produce section of most supermarkets.

½ pound bok choy

½ pound napa cabbage

2 tablespoons oil for stir-frying

¼ teaspoon salt

2¼ teaspoons sugar, divided

¼ cup water

3 tablespoons black rice vinegar

• Separate the bok choy stalks and leaves. Cut the stalk diagonally into 1-inch pieces. Cut the leaves crosswise into 1-inch pieces. Cut the cabbage leaves by piling the leaves on top of each other and cutting lengthwise and then crosswise into 1-inch pieces.

• Add oil to a preheated wok or skillet. When oil is hot, add the bok choy stalks. Stir-fry for a minute, then add the bok choy leaves and the cabbage. Stir-fry for another minute. Add the salt, ¼ teaspoon sugar, and the water. Cover and cook for 2–3 minutes on medium heat, until the vegetables are tender but still firm.

• Remove the cover and add the black rice vinegar and 2 teaspoons sugar. Mix thoroughly with the bok choy and cabbage.

Substituting Vinegar

To replace the rice vinegar in this recipe with white distilled vinegar, use 3 tablespoons of distilled vinegar to 2 teaspoons of brown sugar. Increase the amount of brown sugar if the vinegar flavor is a little too overpowering.