Combine black vinegar, light soy sauce, dark soy sauce, and sugar in a small bowl. Reserve the rest of the seasonings for the stir fry.
Cut cabbage into bite size. I usually cut the leaves in half, overlap them, and chop into different sized pieces, to make parts with thicker stem smaller. This will ensure the leaves will be cooked evenly later.
Add peanut oil and chili peppers into a large nonstick skillet and heat over medium heat until warm. Add the remaining ginger, garlic, and green onion. Stir and cook until sizzling.
Add cabbage. Stir and cook until the leaves are evenly coated with oil, and the pan turns very hot, about 1 minute.
Pour in the sauce. Continue to stir and cook until the cabbage is slightly charred and cooked through, about 3 minutes.
Turn off heat. Carefully taste the cabbage and adjust seasoning by adding salt, if necessary. Drizzle with a bit of sesame oil and stir to mix again. Transfer to serving plate.
Serve warm over steamed rice or as a side dish.