2 tbsp peanut oil
1/2 tsp red pepper flakes
1 head Chinese cabbage, shredded
1 tbsp minced garlic
1 tsp rice wine
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp minced ginger root
1 tbsp toasted sesame seeds

Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside. Dry fry sesame seeds in a pan until nicely toasted.

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.