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Sautéed Napa Cabbage and Shiitake Mushrooms

Ingredients:

2 ½ tablespoons toasted sesame oil (divided)
½ pound Shiitake mushroom, stems removed and discarded and mushroom caps sliced
1 small onion, sliced
2 large cloves garlic, minced
1 teaspoon ginger, minced
1 head Napa cabbage, halved, cored and thinly slice crosswise
2 tablespoons tamari or soy sauce
½ teaspoon pepper
1 tablespoon rice vinegar
2-3 tablespoons cilantro, chopped
2 teaspoons toasted sesame seeds

Directions:

1. In a large wok or sauté pan over medium-high heat, add 2 tablespoons of oil; swirl to coat. Add mushrooms and stir-fry for about 5 minutes or until browned.
2. Add the onion, garlic and ginger and sauté, stirring, for 1 minute.
3. Add the cabbage and cook until just starting to wilt, about 2 minutes. Remove pan from heat.
4. Add remaining 1 ½ teaspoons oil, tamari, pepper and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes.
5. Remove from heat and top with cilantro and sesame seeds.