What you need:
* 2 tbs sesame seeds
* 1 tsp canola oil
* 1 onion, chopped
* 2 garlic cloves, chopped
* 1 small savoy cabbage (10 1/2 ounces), finely shredded
* 1/2 head of bok choy, finely shredded
* 1 1/2 cups bean sprouts
* 4 tbs oyster sauce
* Dash of black pepper
What you do:
Heat a large nonstick skillet over medium-high heat. Toast the sesame seeds in the pan until lightly brown and fragrant. Pour the seeds into a small bowl to cool. Set aside.
Heat the oil in the skillet over medium-high heat. Add the onion and sauté until tender, about 3-4 minutes. Add the garlic, cabbage, and bok choy; stir-fry until cabbage is wilted but still slightly crisp, about 5 minutes. Add the bean sprouts, oyster sauce, and sesame seeds, and cook for 2 minutes. Season with a dash of black pepper and serve warm.
You can add crushed cashew and or almond nuts to this dish instead of sesame seeds.