Wok-tossed cabbage with garlic, ginger, soy and chiles; spicy, bright, ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 1 lb 12 oz), core removed, thinly sliced
02 - 1 medium carrot, julienned (optional)
03 - 4 spring onions (scallions), white and green parts separated, thinly sliced
→ 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 to make gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon granulated 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, optional
# Directions:
01 - Prepare all components before cooking: thinly slice the cabbage, julienne the carrot if using, separate and slice the spring onion whites and greens, mince the garlic, grate the ginger and slice the chilies.
02 - In a small bowl whisk together the soy sauce, rice vinegar, toasted sesame oil, sugar and white pepper until the sugar dissolves; set aside.
03 - Place a large wok or heavy skillet over high heat until very hot and add the vegetable oil; swirl to coat and heat until shimmering.
04 - Add the garlic, grated ginger and sliced chilies to the hot oil and stir-fry briskly for about 30 seconds until fragrant, taking care not to burn the garlic.
05 - Add the spring onion whites and the julienned carrot; stir-fry for 60 seconds to slightly soften.
06 - Add the sliced cabbage and toss continuously for 2–3 minutes, stirring rapidly so the cabbage wilts and develops slight color while remaining crisp-tender.
07 - Pour the prepared sauce over the cabbage, toss to coat evenly and continue to stir-fry another 2–3 minutes until the cabbage is glossy and tender-crisp.
08 - Remove the pan from the heat, fold in the spring onion greens, transfer to a serving dish and sprinkle with toasted sesame seeds and coriander if using; serve immediately.
