Ingredients:

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 1 small head Napa cabbage (Chinese cabbage), thinly sliced (about 6 cups)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame seeds, toasted, for garnish
  • 2 green onions, thinly sliced, for garnish

Instructions:

  1. Slice the cabbage, mince the garlic and ginger, and chop the green onions.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and sauté until fragrant (about 30 seconds).
  3. Add the sliced cabbage to the wok and stir-fry until wilted and slightly softened (about 3-5 minutes).
  4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes (if using). Pour the sauce over the cabbage and stir-fry for another 1-2 minutes, until the sauce is evenly distributed and the cabbage is tender-crisp.
  5. Remove from heat and garnish with toasted sesame seeds and sliced green onions. Serve immediately.