2 tablespoons sesame oil 8 cloves garlic, chopped 2 tablespoons chopped unseeded jalapeño pepper 1 tablespoon minced fresh ginger 1/2 small head green cabbage, sliced (about 8 cups) 1 tablespoon reduced-sodium soy sauce 1 tablespoon water 1 teaspoon lime zest 1 tablespoon lime juice 1/4 teaspoon salt 1/4 cup chopped fresh cilantro
In a large nonstick griddle or wok, heat sesame oil over medium-high heat. Stir in garlic, jalapeo, and ginger; simmer for approximately 20 seconds, or until fragrant.
Cook the cabbage and garlic, stirring constantly, for approximately 3 minutes, or until the cabbage begins to wilt and the garlic turns a light golden brown color.
Add soy sauce, water, lime juice, and salt; cook, stirring constantly, for approximately 8 minutes, or until the cabbage has wilted but remains crisp-tender.
Remove from heat.
stir in cilantro and lime zest.