Remove the stem end of the cabbage to create a stable base. Then, cut napa cabbage into thin strips, about 1 inch wide. Use everything, including the leaves and thicker part (but not the thick base). Set aside.
1 larger napa cabbage
Heat olive oil in a pan over medium heat. Add mushrooms and cook until they turn brown, around 5-7 minutes.
1 tablespoon olive oil, 9 ounce mushrooms
Stir in ginger and garlic, and cook for another 2-3 minutes. Add the sliced cabbage to the pan along with soy sauce, sesame oil and vinegar and sugar if using.
2 teaspoon garlic cloves, ¼ teaspoon ginger, 2 tablespoons regular soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, ½ teaspoon sugar
Stir well to mix everything. Let it simmer for 5-7 minutes, stirring frequently. Do not overcook the cabbage; it will release too much liquid and make the sauce watery. Taste for seasoning and adjust if needed.
add salt to taste
Once cooked, sprinkle sesame seeds, and garnish with chopped cilantro and chili flakes.
½ teaspoon red chili flakes, Handful of cilantro for garnish, 1 tablespoon sesame seeds
