Preparation

1. Remove and discard tough outer leaves of the cabbage and rinse the remaining head well, pat dry. Cut the cabbage in half, from the top to the stem end, and remove the core from each half. Lay each half on the flat side then slice into sections about 1-inch wide, then slice each section crosswise to make 1" x 2" pieces until you get about 8 cups of chopped cabbage.
2. Warm a large skillet or wok over medium heat. Add oil and then chili peppers, stir and allow to toast for about a minute. Add the garlic, ginger and white/light parts of the scallions and cook for another minute or until slightly softened and fragrant.
3. Add half of the cabbage, stirring to coat with the seasoned oil, cook for about a minute and then add the remaining cabbage. Turn heat to medium high and cook - stirring to keep the cabbage coated with the seasoning as it begins to soften slightly - about 5-7 minutes. Stir in the vinegar, tamari, and sugar. Keep tossing to coat. When cabbage is somewhat wilted, but still a but crunchy, stir in the cornstarch/water mixture and toss the cabbage again, allowing the sauce to thicken. Season as desired. Transfer to serving dish and enjoy!