1tablespoongarlic chili paste or Sriracha hot saucecan add extra tbsp if you like spicy
2tablespoonrice wine vinegar
2teaspoonssesame oil
3cupsgreen cabbageshredded
1 ½cuppurple cabbagered cabbage, shredded
5-6green onion stalkssliced
1cupmung beansrinsed and dried
Salt to taste
Black pepper to taste
Instructions
In a large skillet over medium high heat, add the olive oil and saute onion until softened (5 minutes). Add in garlic, ginger and saute further for 30 seconds.
Add meat and cook until no longer pink. Stir in chili paste, sesame oil, soy sauce, and rice wine vinegar.
Carefully top with shredded cabbage, carrot and stir to combine. Let simmer for 3-4 minutes and add mung beans last.
Stir in 2-3 tablespoons sliced green onions (optional or you can just leave them for garnish) and remove from heat. Serve with more green onions.
Notes
Flavor - garlicky and well seasoned with a touch of heat from garlic chili paste.I like to simmer the cabbage for just a couple of minutes until it starts to soften but still has a little crunch to it. Same with mung beans. These will go in at the very last minute. Serve with sesame seeds, green onions. Any leftovers can be stored in the fridge for up to 4 days.