Ingredients:
2 tablespoons peanut oil
1/2 teaspoon red pepper flakes
1 head Chinese cabbage, shredded
1 tablespoon minced garlic
1 tablespoon rice wine
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon minced gingerroot
1 tablespoon toasted sesame seeds
Directions:
Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
Heat the oil in a wok over medium-high heat.
Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
Add shredded cabbage and stir-fry until limp, but not mushy.
Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
Sprinkle with toasted sesame seeds and serve.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.