dried hot red pepper flakesor other spicy condiment to taste; optional
Instructions
Strip the kale leaves from the stems. Stack a few leaves atop one another and cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard.
Cut the red cabbage into thin slices, 2–3 inches long.
Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft.
Add the kale and cabbage. Turn the heat up to high and stir-fry for 3–4 minutes, stirring frequently, until both are brightly colored and tender crisp. If the pan needs a bit more moisture, sprinkle in a little water—but not too much!
Remove pan from the heat. Stir in the ginger, sesame oil, and sesame seeds. Season with salt and pepper—and a little hot stuff if you'd like—and serve at once.