Stir-fried Chinese Cabbage
From: Sue

A great chinese vegetable side dish

SERVES 4

• 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

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.