Fresh Corn Zucchini And Napa Cabbage Saute

• 4 ears fresh corn kernels
• 1 lb zucchini (Sliced Half Moon)
• 1 lb napa cabbage (Sliced Thin)
• 1 lb baby bok choy (Sliced Thin)
• 5 tablespoons seasoned rice vinegar
• 5 tablespoons sesame seed oil
• 1 tablespoon fresh garlic clove (Minced)
• 1 tablespoon fresh thyme (Chopped)
• 4 tablespoons fresh cilantro (Chopped)
• 1 teaspoon fine sea salt
• 1 teaspoon fresh ground black pepper
• 5 tablespoons toasted sesame seeds (White)

1. Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
2. Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and saute 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
3. Serve vegetables on warm plates.
4. Garnish with Toasted White Sesame seeds.

corn kernels, zucchini, cabbage, baby bok choy, rice vinegar, sesame seed oil, fresh garlic, fresh thyme, fresh cilantro, salt, fresh ground black pepper, sesame seeds

Taken from www.food.com/recipe/fresh-corn-zucchini-and-napa-cabbage-saute-458525 (may not work)