2 cups shredded coleslaw mix (cabbage and carrots)
4 scallions, chopped
1 tbl canola oil
1 tbl rice wine or dry sherry
1 tbl black bean garlic sauce (from the Oriental section of the supermarket)
1 tbl white vinegar
2 tsp sesame oil
2 dashes hot sauce, or to taste
Preheat oven to 500F. Spray a roasting pan with cooking spray.
Toss cabbage, scallions and canola oil in the roasting pan and spread out evenly. Roast until cabbage begins to wilt and brown, about 15 minutes.
Combine rice wine with black bean sauce in a small bowl. Drizzle over cabbage and gently toss to coat. Return pan to over and roast until cabbage is tender, about 4-5 min. Remove from oven and toss with vinegar, sesame oil and hot sauce.