Cold Spiced Cabbage

From Sunset Wok Cookbook; posting for ZWT6 (Asia) Recipe states: "Garlic, sesame, and crushed red pepper season this simple cold relish. It's a fine addition to an appetizer tray as well as a good complement for a richly seasoned main course." Prep/cook time does not incluse the 4 hours needed for chilling.

• Ready In: 13 mins
• Serves: 4
• Yields: 2 1/2 cups

Ingredients

• 1  small  head napa cabbage (about 1 1/2 lbs)
• 2  tablespoons  salad oil
• 2  garlic cloves, minced
• 1⁄3 cup water
• 3  tablespoons sugar
• 3  tablespoons white wine vinegar
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons  sesame oil
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes

Directions

1. Cut cabbage into 2-inch pieces.
2. Place a wok over high heat; when wok is hot add oil.
3. When oil begins to heat, add garlic and stir once.
4. Add cabbage and stir-fry for 30 seconds.
5. Add water, cover and cook, stirring occasionally until cabbage is just barely wilted (about 1-2 minutes).
6. Remove from heat and pour off any excess liquid.
7. Stir sugar, vinegar, salt, sesame oil, and red pepper into cabbage.
8. Let cool, then cover and refrigerate until cold (about 4 hours) or for up to 1 week.
9. Serve cold.