“A great chinese vegetable side dish for such stir-fries as Mongolian Beef. Also goes well with Teriyaki steaks and chicken or any meat that needs a good healthy economical vegetable dish.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
  2. Heat the oil in a wok over medium-high heat.
  3. Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
  4. Add shredded cabbage and stir-fry until limp, but not mushy.
  5. Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
  6. Sprinkle with toasted sesame seeds and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: