- 2 tablespoons sesame seeds
- 1 teaspoon canola oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 small head savoy cabbage, finely shredded
- 1/2 head bok choy, finely shredded
- 1 1/2 cups bean sprouts
- 4 tablespoons oyster sauce
- Dash of black pepper
- Heat a large nonstick skillet over medium-high heat. Toast the sesame seeds in the pan until lightly brown and fragrant. Pour the seeds into a small bowl to cool. Set aside.
- Heat the oil in the skillet over medium-high heat. Add the onion and saute until tender, about 3-4 minutes. Add the garlic, cabbage, and bok choy; stir-fry until cabbage is wilted but still slightly crisp, about 5 minutes. Add the bean sprouts, oyster sauce, and sesame seeds, and cook for 2 minutes. Season with a dash of black pepper and serve warm.