Cabbage and Radicchio Stir-fry

Ingredients

• 1 teaspoon fennel seed 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced
• 2 cloves garlic minced
• 1.3 lb napa cabbage 
• 10 oz radicchio thinly red
• 1 teaspoon salad oil 
• 1 tablespoon asian sesame oil toasted ()
• 2 tablespoons soya sauce 

Equipment

• frying pan
• wok

Directions

1. Remove core from napa cabbage; discard core.
2. Cut the cabbage crosswise into thin shreds to make about 2 quarts.
3. Cut the radicchio in half through core; remove and discard core.
4. Cut the radicchio into thin shreds to make about 1 quart.
5. Place a wok or 5- to 6-quart pan over high heat. When the pan is hot, add salad oil, the garlic and ginger, and the fennel seed; stir 30 seconds.
6. Add the napa cabbage, the radicchio, and the soy sauce; cover pan and cook for 1 minute.
7. Remove pan lid, and stir-fry until vegetables wilt, about 2 minutes longer. Stir in half of the chopped cilantro and all of the sesame oil.
8. Transfer vegetables to a serving dish; sprinkle with remaining cilantro and sesame seed before serving.