Fresh Corn Zucchini And Napa Cabbage Saute - cooking recipe

Ingredients

4 ears fresh corn kernels
1 lb zucchini (Sliced Half Moon)
1 lb napa cabbage (Sliced Thin)
1 lb baby bok choy (Sliced Thin)
5 tablespoons seasoned rice vinegar
5 tablespoons sesame seed oil
1 tablespoon fresh garlic clove (Minced)
1 tablespoon fresh thyme (Chopped)
4 tablespoons fresh cilantro (Chopped)
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
5 tablespoons toasted sesame seeds (White)

Preparation

Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and saute 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
Serve vegetables on warm plates.
Garnish with Toasted White Sesame seeds.