Step 1

Separate the leaves from the head of cabbage. Cut off the leafy green parts and save them in a ziplock bag for future use (*Footnote 1). Tilt your knife to slice the cabbage at a 45° angle into 1” (2.5 cm) pieces. (See blog post above for detailed pictures)

Step 2

Combine the sauce ingredients in a small bowl and stir to mix well.

Step 3

In a large carbon steel skillet or a wok, heat the oil over medium-high heat until hot. Add the dried chili peppers. Once the chilis start to brown, add the ginger, garlic, and green onions. Saute until fragrant, about 1 minute.

Step 4

Add the sliced cabbage and turn to high heat. Cook without moving for 30 seconds. Then saute for 2 minutes, or until the cabbage begins to soften but is still crunchy. Do not overcook the cabbage, which will cause it to release liquid and make the sauce watery.

Step 5

Stir the sauce again to dissolve the cornstarch and pour it over the cabbage. Cook and stir until the cabbage is coated and the sauce thickens.

Step 6

Immediately transfer everything to a big serving plate and serve it hot as a side dish.