2 teaspoons vegetable oil
1 teaspoon fresh ginger, grated
1 clove garlic, minced
4 cups Chinese cabbage, thinly sliced
2 cups mung bean sprouts, fresh
1/3 cup green onions, sliced
1 tablespoon soy sauce
1 teaspoon sesame seeds
Combine oil, ginger and garlic in 2 quart microwave safe casserole. Microwave about 30 seconds, or until garlic is just tender. Stir in cabbage, sprouts and green onions. Cover and microwave 4 to 6 minutes, or until vegetables are tender, stirring and tossing halfway through cooking time. Sprinkle with soy sauce and toss. Garnish with sprinkling of sesame seeds. Makes 4 to 6 servings.
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