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1
Remove core from napa cabbage; throw away core.
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2
Cut the cabbage crosswise into thin shreds to make about 2 qts.
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3
Cut the radicchio in half through core; remove and throw away core.
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4
Cut the radicchio into thin shreds to make about 1 qt.
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5
Place a wok or possibly 5- to 6-qt pan over high heat.
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6
When the pan is warm, add in salad oil, the garlic and ginger, and the fennel seed; stir 30 seconds.
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7
Add in the napa cabbage, the radicchio, and the soy sauce; cover pan and cook for 1 minute.
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8
Remove pan lid, and stir-fry till vegetables wilt, about 2 min longer.
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9
Stir in half of the minced cilantro and all of the sesame oil.
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10
Transfer vegetables to a serving dish; sprinkle with remaining cilantro and sesame seed before serving.
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11
This recipe yields 4 to 6 servings.
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12
Comments: Every two weeks, Patti Devlin takes her four young children to the Berkeley Bowl, a market filled with fresh and often unusual foods of the world.
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13
The family makes all kinds of culinary discoveries, that Devlin frequently takes home to cook.
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14
One trip resulted in this sophisticated combination of sweet napa cabbage, bitter radicchio, and nutty sesame oil.
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15
The stir-fry might not suit all kids' tastes, but the Devlin children like its fresh flavor.
