1 tablespoon peanut oil 1/2 nappa cabbage, sliced very thin 4 green onions, sliced in half lengthwise, then into 1 1/2-inch pieces 1/2 cup vegetable broth 1 tablespoon soy sauce 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon red pepper flakes

Step 1 Heat oil in wok or medium skillet over high heat. Add cabbage and green onions and cook, stirring, until vegetables begin to brown, 2 to 3 minutes. Add broth, soy sauce, rice vinegar, sugar and red pepper flakes. Bring to boil then reduce heat to medium, cover and cook until vegetables are slightly softened but still crisp, 3 to 4 minutes.

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