2 tablespoons brown rice vinegar
1 tablespoon olive oil
1/3 head red cabbage, thinly sliced
1/3 head bok choy, chopped
2 teaspoons minced ginger
3 tablespoons Bragg's liquid aminos or soy sauce
1. Heat small saucepan over medium-low heat; add brown rice vinegar and olive oil to bottom of pan.
2. Toss in cabbage, bok choy, and ginger. Pour bragg's on top of the veggies; lightly toss.
3. Cook, tossing every so often, until veggies have reached your desired doneness. (I like mine a little crunchy.)
Alternatives: Add sesame seeds, pepper, and various other spices and/or herbs to suit your taste. Sesame oil also gives the dish a light and satisfying flavor when used in place of olive oil. Enjoy!
Source of recipe: I wrote this recipe.