Wok-tossed cabbage with garlic, ginger, soy and chili—vibrant, quick, and ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium head green cabbage (about 1.75 lb / 28 oz), core removed and thinly sliced
02 - 1 medium carrot, julienned (optional)
03 - 4 spring onions (scallions), sliced; separate white and green parts
→ Aromatics
04 - 4 garlic cloves, finely chopped
05 - 1-inch piece fresh ginger, peeled and grated
06 - 1–2 fresh red chilies, thinly sliced (adjust to taste)
→ Sauce
07 - 2 tablespoons soy sauce (use tamari for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sugar or maple syrup
11 - 1/4 teaspoon ground white pepper
→ Oil
12 - 2 tablespoons neutral vegetable oil (sunflower or peanut oil)
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Fresh coriander (cilantro) leaves, for garnish (optional)
# How to Make:
01 - Trim, slice and measure all ingredients before heating the pan so the stir-fry proceeds rapidly.
02 - Place a large wok or skillet over high heat until very hot and add the vegetable oil; heat until shimmering.
03 - Add the chopped garlic, grated ginger and sliced chilies to the hot oil and stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
04 - Add the white parts of the spring onions and the julienned carrot; stir-fry for 60 seconds to begin softening.
05 - Add the sliced cabbage and toss continuously for 2–3 minutes until it begins to wilt but retains some crispness.
06 - Whisk together soy sauce, rice vinegar, toasted sesame oil, sugar and white pepper in a small bowl and pour evenly over the cabbage.
07 - Toss the cabbage with the sauce and continue stir-frying for another 2–3 minutes until the leaves are tender-crisp and glossy.
08 - Stir in the green parts of the spring onions, remove the pan from the heat and transfer to a serving platter.
09 - Sprinkle with toasted sesame seeds and fresh coriander if using, then serve hot as a side or light main with rice or noodles.
