adapted from The Joy of Cooking
Heat a large skillet over high heat. Add and stir-fry until onions translucent:
2 tablespoons peanut or vegetable oil
1 sweet onion, diced
2 tablespoons minced, peeled, fresh ginger
Add and stir-fry for 3 minutes or so:
1 bunch carrots, shredded thickly
Then add and stir-fry until the cabbage is tender, about 3 more minutes:
1 medium-large head cabbage, rinsed and thinly sliced (savoy cabbge would be ideal, but flat-leaft would work as well)
Add and stir well to mix:
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
½ teaspoon chili paste with garlic or ¼ teaspoon red pepper flakes (or to taste)
Serve immediately, sprinkled with:
Minced fresh cilantro or parsley
