Nappa cabbage . Slice in thin strips across the leaf . Smash and mince a clove of garlic . Thinly slice a couple scallions . Bring a wok or large cast iron skillet to high heat . Put in scallions and garlic and stir for about 30 seconds . Add cabbage . Add a few pinches of salt , then stir constantly for several minutes , until it had reduced down by about 12 or a bit more . Finish with a few good splashes of rice vinegar , a small pinch of sugar and maybe a drizzle of sesame oil . It should taste pretty good and you ' ll purge out a lot of liquid from the cabbage to boot . Edit . The best way to begin on a head of nappa is to quarter it lengthwise , cut the core out and then rinse between the leaves . It ' s easier than green or red cabbage if you ask me .