Quick wok-tossed cabbage with garlic, ginger, soy and chili — crisp, spicy, and ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium head green cabbage, core removed and thinly sliced (about 1 lb 12 oz)
02 - 1 medium carrot, julienned (optional)
03 - 4 scallions (spring onions), white and green parts separated and thinly sliced
→ Aromatics
04 - 4 garlic cloves, finely chopped
05 - 1 tablespoon fresh ginger, grated
06 - 1–2 fresh red chilies, thinly sliced (adjust to taste)
→ Sauce
07 - 2 tablespoons soy sauce (use tamari for a 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 vegetable oil (sunflower or peanut oil)
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Fresh cilantro leaves, for finishing (optional)
# How To Make It:
01 - Trim and thinly slice the cabbage, julienne the carrot if using, separate and slice the white and green parts of the scallions, finely chop garlic, grate ginger, and thinly slice chilies. Combine soy sauce, rice vinegar, sesame oil, sugar, and white pepper in a small bowl and set aside.
02 - Place a large wok or heavy skillet over high heat and add the vegetable oil. Heat until the oil is shimmering and just beginning to smoke.
03 - Add the 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 scallions and the julienned carrot; stir-fry for about 1 minute to soften and release flavor.
05 - Add the sliced cabbage to the wok and toss continuously for 2–3 minutes until it begins to wilt but retains some crunch.
06 - Pour the reserved sauce over the cabbage and toss thoroughly to coat every strand evenly.
07 - Stir-fry for an additional 2–3 minutes until the cabbage is tender-crisp and glossy. 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 using, and serve hot alongside steamed rice or noodles as desired.
