South Jersey Dining Guide

Tracy DeLeon - Mt. Holly

1 cup onion, vertically sliced
1 tbsp olive oil
4 cups Napa cabbage (cut into 1/2-inch slices)
2 cups halved California seedless grapes
4 dried shiitake mushrooms (rehydrated and cut into 1/2-inch slices)
2 tbsp chopped fresh basil
salt and pepper to taste
1/4 cup water
1 tsp cornstarch

Sautee onion in oil until tender. Add cabbage, grapes, mushrooms, basil, salt and pepper and stir-fry until cabbage is crisp-tender. Combine water and cornstarch; mix well and add to grape mixture. Stir-fry about 1 minute or until sauce thickens. Makes 4 servings.

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