1/2 head green cabbage, quartered and sliced into 1/4-inch-thick ribbons
1/2 medium fennel bulb, thinly sliced (optional)
Canola oil, or another oil with a similarly high smoke point
1/2 tsp. to 1 tsp. sambal oelek, to taste
Soy sauce, to taste
Salt, to taste (optional)
Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a glug 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 glug of soy sauce, and stir well again. Taste, and season with more soy sauce or salt as needed.
Serve on toast with a fried egg
Variations are endless, but one is to use harissa instead of hot sauce and serve it on pita bread, toasted with olive oil until crunchy.