Adapted from The Silver Palate Good Times Cookbook, 1985, Workman Publishing
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons cornstarch
1 teaspoon sugar
2 cups fine shredded red cabbage
3 cups finely shredded Chinese cabbage
2 cups finely shredded green cabbage
3 tablespoons vegetable oil
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh ginger root
2 tablespoons sesame seeds
Several drops hot chili oil
Mix the vinegar, soy sauce, sesame oil, cornstarch, and sugar in a small bowl and set aside.
Combine the cabbages in a large bowl with your hands.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, ginger, and sesame seeds and stir-fry for 1 minute. Add the cabbages and stir-fry just until wilted and translucent, about 4 to 5 minutes. Pour in the reserved soy mixture and cook one minute more, tossing to coat. Sprinkle with chili oil and toss.