Pan sauteeing until a little brown, allows a nutty taste to come through. Chinese cabbage is particularly beautiful, but green cabbage works as well.

Makes 4 servings, 3/4 cup each

1 head Chinese or Savoy cabbage (about 1 1/2 pounds), cored and cut into thin slices
4 teaspoons canola oil
2 tablespoons seasoned rice wine or dry sherry
4 teaspoons black bean garlic sauce
1 bunch scallions, minced
2 teaspoons distilled white vinegar
2 teaspoons toasted sesame oil
5 dashes hot sauce, or to taste

1. Heat oil in large pan. Toss cabbage with the oil canola oil and saute over medium or medium-high heat until cabbage bgins to wilt and brown, about 15 minutes.
2. Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue sauteeing until tender, about 5 minutes more. Toss with scallions, vinegar, sesame oil and hot sauce until combined.