Contributed by Lisa/Urban Harvest (adapted from The Quick & Easy Organic Gourmet)

Ingredients

1 tsp tamari or umeboshi vinegar
1 Tbsp mirin
1 tsp sesame oil (or another cooking oil)
1/2 cup water
2-inch piece ginger, peeled and grated
1 carrot, cut into matchsticks
5 kale leaves, stems removed, sliced thin
5 cabbage leaves, sliced thin

(Note: Celeriac, cut into thin matchsticks, adds a lovely flavour to this dish as well!)

Instructions

Heat wok. Add mirin, oil, water, and tamari. Then add the ginger and carrot (and celeriac, if using). Stir and simmer for 2 min. Add cabbage and kale leaves. Cover and cook for 5 minutes. Taste and adjust the seasonings or cook longer if you want the vegetables to be more tender. Serve over rice vermicelli or soba noodles (follow the instructions on the package); or with a rice or grain of your choice.

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