1 head chinese cabbage (approx. 2 lb)
3 Tbsp peanut oil
1/2 tsp dried hot pepper
1 clove garlic, minced
1 Tbsp fresh ginger, minced
1/2 tsp sugar
1/2 tsp salt (or to taste)
2 Tbsp water
Wash cabbage and cut crosswise into 1 inch pieces. Finely dice the hot pepper.
Heat the oil in a wok or a large frying pan. Stir in the garlic and ginger and toss for 1 minute. Add the cabbage and hot pepper, and cook, stirring constantly, for 2 minutes. (Lower the heat if cabbage begins to brown.) Stir in the sugar and salt; then add the water. Cover, and cook for 2-3 minutes or until the cabbage is tender but still crunchy.
Season with a few drops of sesame oil.
Optional: Sprinkle with green onion, fresh cilantro or toasted sesame seeds.