Stir-Fried Chinese Cabbage

1. 1

   Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.

2. 2

   Heat the oil in a wok over medium-high heat.

3. 3

   Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.

4. 4

   Add shredded cabbage and stir-fry until limp, but not mushy.

5. 5

   Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.

6. 6

   Sprinkle with toasted sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.