Adapted by Farmer Dave’s from Orangette


  • ½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons
  • ½ medium fennel bulb, thinly sliced (optional)
  • Canola oil, peanut oil, or refined coconut oil
  • ¼ tsp. to 1 tsp. sambal oelek, or sriracha to taste
  • Soy sauce, to taste
  • Salt, to taste (optional)


  1. Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a tablespoon or two of oil, and then immediately add the cabbage and the fennel, if using. Stir briefly to coat with oil, and then leave it alone for a minute or so, to allow the vegetables to begin to take on some color. Then add sambal oelek to taste, and stir again. (If you have a hood over your stove, turn on the fan! The hot sauce gives off spicy fumes.) Continue to cook until the vegetables are browned in spots and wilted. It won’t take long. Then add a splash of soy sauce, and stir well again. Taste, and season with more soy sauce or salt as needed.
  2. Serve hot or warm.

Yield: 2-4 servings, depending on what else you’re having