Wok-tossed cabbage with garlic, ginger, soy and chilies — crisp, spicy, and ready in about 15 minutes.
# List of Ingredients:
→ Vegetables
01 - 1 medium head green cabbage (about 1.75 lb), core removed and thinly sliced
02 - 1 medium carrot, julienned (optional)
03 - 4 scallions (spring onions), white and green parts separated, sliced
→ Aromatics
04 - 4 garlic cloves, finely chopped
05 - 1-inch piece fresh ginger, grated
06 - 1–2 fresh red chilies, thinly sliced (adjust to taste)
→ Sauce
07 - 2 tablespoons soy sauce (use tamari for gluten-free option)
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)
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Fresh cilantro leaves, optional
# Step-by-Step Directions:
01 - Remove core and thinly slice the cabbage, julienne the carrot if using, separate and slice scallions, mince garlic, grate ginger and thinly slice chilies; have the sauce measured and ready.
02 - Place a large wok or skillet over high heat until very hot and shimmering, then add the vegetable oil and swirl to coat.
03 - Add the garlic, grated ginger and sliced chilies and stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
04 - Add the white parts of the scallions and the julienned carrot (if using) and stir-fry for 60 seconds to slightly soften.
05 - Add the sliced cabbage and toss continuously for 2–3 minutes until it begins to wilt but remains crisp-tender.
06 - Stir the soy sauce, rice vinegar, toasted sesame oil, sugar and white pepper together, pour over the cabbage and toss thoroughly to coat.
07 - Continue stir-frying for another 2–3 minutes until the cabbage is tender-crisp and glossy, then remove from heat and fold in the green parts of the scallions.
08 - Transfer to a serving dish, sprinkle with toasted sesame seeds and cilantro if desired, and serve hot alongside rice or noodles or as a light main.
