1 cup onion, sliced vertically
1 Tbsp olive oil
4 cup napa cabbage, cut into 1/2" slices
2 cup halved seedless grapes
4 dried shitake mushrooms, rehydrated and cut into ½" slices
2 Tbsp chopped fresh basil (2 tsp dried basil may be substituted)
salt and pepper to taste
1/4 cup water
1 tsp cornstarch