4 ounces Napa cabbage
¼ red bell pepper
¼ yellow bell pepper
2 shiitake mushrooms
1½ tablespoon balsamic vinegar
1 teaspoon sugar
2 tablespoon olive oil, divided.
½ teaspoon sesame oil.
Mix balsamic vinegar, sugar and 1 tablespoon olive oil to make marinade.
Cut Napa cabbage, bell peppers, onion and shiitake mushrooms into strips.
Pour marinade over the vegetables and let marinade for 5 to 10 minutes.
Heat 1 tablespoon olive oil in a pot, pour vegetables and marinade juice into the pot, and sauté for 3 minutes.
Add water or vegetable broth to cover, stir in sesame oil, and season with salt.
Bring to boil and simmer for 10 to 15 minutes.