Savoy Cabbage, Asian-style

I made this Sunday for the first time. I got two savoy cabbages from our farm share, so I went at it. As mentioned earlier, I think everything is tasty with sesame oil on it. I made this in a wok, which I think is really the best way to go. Feel to adjust the seasonings, add some ginger and/or soy sauce.

2 heads of savoy cabbage, halved, cored, and sliced into strips
2-3 tablespoons of oil
4 cloves garlic, chopped
3 scallions, sliced, reserve dark green use raw for garnish
red pepper flakes
sesame seeds, lightly toasted (optional)
sesame oil (optional)

Heat the wok, on high, with the oil garlic, scallions, red pepper flakes in it. Once hot, add the cabbage and toss to coat. Mix around until the cabbage is cooked - about ten minutes. Transfer to a serving dish. Drizzle with sesame oil and sprinkle with sesame seeds.

You don't want the cabbage to be completely wilted but it will get a little translucent and some of it will brown. Don't let it get soggy, it should have a bit to it.

Colin suggests skipping the sesame oil and just amping up the other flavors - the garlic, the spiciness, etc.