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Add 1 teaspoon (5 ml) of canola oil and 1 teaspoon (5 ml) of toasted sesame oil to a wok or large skillet. Turn the burner to high, and heat the oils for approximately 3 to 5 minutes, or until they are hot and start to shimmer.  You can substitute vegetable or olive oil for the canola oil if you prefer. Toasted sesame oil has a very distinctive flavor so it’s hard to substitute for it. If you can’t find any, though, peanut oil is usually the best option. When the oils are hot, add 1 teaspoon (2 g) of crushed red pepper and 2 ½ tablespoons (8 g) of minced fresh ginger to the pan. Stir them with a wooden spoon, and allow them to cook for 15 seconds. If you’d like your slaw to be especially hot, you can increase the amount of crushed red pepper that you add. After you’ve cooked the crushed red pepper and fresh ginger briefly, add 1 diced red bell pepper to the pan and allow it to cook 30 seconds, stirring frequently. Next, pour 1 ½ tablespoons (22 ½ ml) of rice wine into the mixture, and stir fry it for another 30 seconds. You can substitute sake for the rice wine if you prefer. Once you’ve allowed the diced red pepper and rice wine to stir fry for a minute, add the stem pieces of the cabbage and 1 ½ cups (75 g) of grated carrots to the pan. Toss the ingredients lightly with the wooden spoon, and allow the mixture to cook for 1 minute. You can also mix in one 8-ounce (227 g) can of bamboo shoots that have been drained and thinly sliced if you like. After you’ve stir fried the stem sections of the cabbage and carrots briefly, add the leafy pieces of cabbage to the pan. Use the wooden spoon to toss the leafy sections into the mixture, and then pour the dressing mixture over the slaw. Stir the slaw well to coat it, and allow it to cook for another 30 seconds. When you’re finished stir frying the slaw, use the spoon to place it in a serving dish or bowl. You can serve it hot, room temperature, or cold. Refrigerate any leftover slaw. The hot and sour slaw is an ideal side for grilled meats, such as pork or chicken.
Heat the oils. Stir fry the crushed red pepper and ginger. Mix in the red pepper and rice wine. Add the cabbage stems and carrots. Toss in the leafy cabbage sections and dressing. Transfer the slaw to a dish and serve. Finished.