I'm afraid that it is neither of the above. According to what I know about this restaurant (a major restaurant chain in China, in fact), most of its dishes are Szechuanese-inspired. Thus, my guess that what you ate was dry pot cabbage (i.e. hand-teared cabbage).
There is usually some pork (usually belly) in this dish, but a large restaurant like Green Tea might totally leave out the meat (or use very little meat such that you didn't get any), in order to control costs. If you can't get pork belly easily, try bacon (IMO it works even better). The other ingredients are typical Szechuanese fare: dried chili peppers, garlic, ginger, and perhaps some Szechuan peppercorn (if you like it).
Now, here's how you make it (a bit oversimplified):
- Chop the cabbage, thinly slice the pork belly (or chop the bacon). Chop the garlic, slice the ginger, and lightly crush the chili peppers.
- Heat the oil (not too much if you use pork belly, more if you don't), add the pork belly and brown it. Then, add the chili peppers (and perhaps the Szechuan peppercorn), garlic and ginger, as well as some soy sauce (and perhaps some cooking rice wine/sake). Use the highest heat available on your stove.
- After the spices are fragrant, add the cabbage and stir fry at high heat for a short while. Finally, season with salt and perhaps MSG (if you have no objections for using that).
...and you should be fine. But if your stove isn't hot enough, the dish would probably not taste as well as what you remember.