Ingredients
1 ts vegetable oil; for frying
1 plus more as needed
1 sm chinese or napa cabbage;
-shredded
2 carrots; shredded
4 green onions; trimmed
1 leaving some greens; chopped
1 red bell pepper; cut into
-matchsticks
1 md zucchini; cut into
-matchsticks
8 oz firm tofu; approximately
1 rinsed and drained; cut into
– cubes
2 tb low sodium soy sauce
1 ts rice vinegar
1 red pepper oil optional; few
– drops to taste
1/2 ts toasted sesame seeds
—accompanimen; ts—
1 korean or daikon radish;
-finely shredded
1 rice or noodles; cooked and
-drained

Instructions
1) Heat oil in large wok over high heat. Add the cabbage and stirfry for 2 minutes. Add remaining vegetables and tofu, and fry 2 minutes more.
2) Combine the soy sauce, rice vinegar and pepper oil (if using). Add to the wok and cook until the moisture is absorbed, about 1 minute. Transfer to a serving platter.
3) Sprinkle with the toasted sesame seeds. Garnish with finely shredded (threads) of radish (if using). Serve with steamed rice or your choice of hot cooked noodle.

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