Wok-tossed cabbage with garlic, ginger, soy and chilies—crisp-tender, sesame finish. Ready in 15 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium head green cabbage (about 1 lb 12 oz), core removed and thinly sliced
02 - 1 medium carrot, julienned (optional)
03 - 4 spring onions (scallions), white and green parts separated, sliced
→ Aromatics
04 - 4 garlic cloves, finely chopped
05 - 1-inch piece fresh ginger, grated (about 1 tablespoon)
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 vegetable oil (sunflower or peanut oil recommended)
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Fresh cilantro (coriander) leaves, optional
# How To Make It:
01 - Prepare and measure all ingredients: core and thinly slice the cabbage, julienne the carrot if using, slice spring onions separating white and green parts, mince garlic, grate ginger, and thinly slice chilies.
02 - Place a large wok or skillet over high heat until very hot and shimmering.
03 - Add the vegetable oil to the wok, then add the garlic, grated ginger, and sliced chilies; stir-fry for about 30 seconds until fragrant but not browned.
04 - Add the white parts of the spring onions and the julienned carrot (if using) and stir-fry for 1 minute to soften slightly.
05 - Add the sliced cabbage to the wok and toss continuously for 2–3 minutes until it begins to wilt but retains a crisp bite.
06 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, sugar (or maple syrup), and white pepper; pour the mixture evenly over the cabbage.
07 - Toss the cabbage and sauce vigorously and continue stir-frying for another 2–3 minutes until the cabbage is tender-crisp and glossy.
08 - Remove the wok from heat, stir in the green parts of the spring onions, and transfer the vegetables to a serving dish.
09 - Sprinkle with toasted sesame seeds and fresh cilantro if desired; serve hot alongside steamed rice or noodles, or as a light main.
