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. ---------------------------------------------------------------------------
Nutrition
Ingredients
