Ingredients
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1 tablespoon olive oil
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1 teaspoon sesame oil
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1/4-1/2 teaspoon red pepper flakes
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1 teaspoon sesame seeds
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1 teaspoon fresh ginger (1 teaspoon grated)
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3 garlic cloves (1 tablespoon)
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8 cups shredded cabbage
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1/2 red bell pepper, rough chopped
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4 scallions, sliced
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1 tablespoon brown sugar
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1 tablespoon soy sauce
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1 scallion, sliced thin
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1/2 teaspoon hoisin sauce (to taste)
Instructions
- In a large hot pan or wok add oils to coat bottom.
- Add pepper flakes, sesame seeds, ginger and garlic stir to coat and mis together.
- Add cabbage cook 5 minutes over medium high heat stirring all the while.
- The cabbage will release water so no need to add liquids.
- Add bell pepper and scallions cover and cook for 5 minutes on medium heat.
- Sprinkle with brown sugar and stir in soy sauce cook for 4 more minutes or till your desired tenderness.
- Place on a serving platter sprinkle with hoisin sauce, scallions, and sesame seeds.