Stir-fried Green Beans and Cabbage with Ginger Sesame Soy Sauce

** Note: You can also add some bok choy. If using bok choy, cut the stem from the leaf (using a ‘V’ shape) and then slice those separately. Add the stem part in when you add the green beans and then add the leaf parts toward the end so they do not over cook (add them when you add the cabbage).

1. Trim off the ends and cut green beans on the bias into 1 to 1 1/2 inch pieces.

2. Heat both oils until smoking in a large skillet over medium-high heat. Add in the green beans and shallots. Cover the skillet for maybe a minute depending how hot your burner runs. You want them half way to tender crisp.

3. Add cabbage. Make a hole in the middle of the pan (moving all vegetables to the outside) and place garlic and ginger in the hole and mush it around until fragrant (about 15 seconds). Stir everything together.

4. Mix in the garlic chili sauce and soy sauce. Cover and continue to cook until green beans are tender crisp.

5. Serve sprinkled with sesame seeds. You can also drizzle with more sesame seed oil if you like.