Asian Stirfried Greens

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1 pound Napa Cabbage, Chop into 2 inch squares. Can substitute other greens

1 TBSP Ginger, Diced fine

1/4 cup Cilantro, rinse, and chop up

1/3 cup Basil, rinse and chop up

1 medium Onion, chop into slivers

2-3 Tbsp Roasted Sesame Seed Oil, adjust as needed

2+ Dried Chile Peppers, The little red ones from the Asian market. Use as many as you want

2 TBSP Fish Sauce, I like the

1/2 tsp Crushed Red Pepper, adjust as desired. This is where most of the heat comes from.

Chop up the cabbage, herbs and ginger. Add the sesame oil to a wok with the dried peppers and place over high heat (the peppers will add flavor to the oil).

When the oil is hot, add the onions and fry until they are soft - about 4 minutes. Add the greens, pepper flakes and the ginger to the wok and stir briskly. The greens will begin to wilt after about 2 minutes. Add your fish sauce and stir well. When the greens are mostly wilted, cover for 3 minutes over medium low heat to finish cooking without drying out the greens. Serve hot with shrimp, rice and dumplings!

You can adjust the proportions on any of the greens, or the sauces to your taste. Taste before adding any extra salt. You will probably not need any extra, since there is plenty of salt in the fish sauce.