Adapted from cookingwithkarin.com. Find
fermented black beans in the Asian food section of your grocery store.
2 Tbls. peanut oil
1/2 large head of Cabbage, thinly sliced
1/2 tsp. crushed red pepper flakes
2 tsp. garlic, minced
2 tsp. grated fresh ginger
4 Tbls. fermented black beans, rinsed
1 Tbls. rice wine
1 Tbls. sesame oil
Heat oil in a wok or large sauté pan over high heat. Add the cabbage and cook until it begins to wilt, about 5 minutes. Add the red pepper flakes, garlic, ginger and fermented black beans and sauté 2 minutes. Add the rice wine and cook until cabbage is done to your liking. Stir in the sesame oil just before serving.