In a large pan, cook cabbage in oil about 2 minutes. Add water and cook for about 3-5 minutes or until cabbage is wilted.
Add the soy sauce, rice wine and brown sugar. Season with salt and ground black pepper. Stir well and cook for about 1 minute more. The cabbage should still remain crisp-tender.
Serve drizzled with sesame oil and sprinkled with chopped chives (optional).
