Cabbage And Radicchio Stir-Fry

• 1 head (about 1 1/4 lb.) napa cabbage
• 1 head (about 10 oz.) radicchio or red cabbage
• 1 teaspoon salad oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon fennel seed
• 2 tablespoons soy sauce
• 1/4 cup chopped fresh cilantro
• 1 tablespoon Asian (toasted) sesame oil
• 1 tablespoon black sesame seed (optional)

1. Remove core from napa cabbage; discard core. Cut the cabbage crosswise into thin shreds to make about 2 quarts. Cut the radicchio in half through core; remove and discard core. Cut the radicchio into thin shreds to make about 1 quart.
2. Place a wok or 5- to 6-quart pan over high heat. When the pan is hot, add salad oil, the garlic and ginger, and the fennel seed; stir 30 seconds. Add the napa cabbage, the radicchio, and the soy sauce; cover pan and cook for 1 minute. Remove pan lid, and stir-fry until vegetables wilt, about 2 minutes longer. Stir in half of the chopped cilantro and all of the sesame oil.
3. Transfer vegetables to a serving dish; sprinkle with remaining cilantro and sesame seed before serving.

head, head, salad oil, garlic, fresh ginger, fennel seed, soy sauce, fresh cilantro, asian, black sesame

Taken from www.myrecipes.com/recipe/cabbage-radicchio-stir-fry (may not work)