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Ingredients

• 1 head bok choy (shredded)
• 1 head Chinese cabbage (shredded)
• 8 green onions (diced)
• 1 carrot (shredded)
• 2 Tbsp butter
• 1/2 c sliced almonds
• 1/4 c sesame seeds
• 1/4 c vegetable oil
• 1/4 c sesame oil
• 6 Tbsp rice wine vinegar
• 1/2 c sugar
• salt and pepper (to taste)

Directions

Mix bok choy, Chinese cabbage, onions and carrots in a bowl. Melt butter in a skillet, add almonds and sesame seeds; sauté over medium high heat 5 minutes or until lightly browned. Drain and cool slightly. Stir vegetable oil, sesame oil, rice wine vinegar and sugar into almonds and sesame seeds. Mix well until sugar is mostly dissolved. Toss with bok choy mixture and serve immediately.

Submitted by: Campfire Cafe Cookbook (TM)