Wok-tossed cabbage with garlic, ginger, soy and chili — quick, vibrant, tender-crisp side or light main.
# What You’ll Need:
→ Vegetables
01 - 1 medium head green cabbage (about 800 g), core removed and thinly sliced
02 - 1 medium carrot, julienned (optional, for color and sweetness)
03 - 4 spring onions, sliced (white and green parts separated)
→ Aromatics
04 - 4 cloves garlic, 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 vegetable oil (such as sunflower or peanut oil)
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Fresh coriander leaves (optional)
# How-To:
01 - Prepare all ingredients before starting, as the cooking process is quick.
02 - Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
03 - Add the garlic, ginger, and sliced chilies. Stir-fry for 30 seconds until fragrant.
04 - Add the white parts of the spring onions and the carrots (if using). Stir-fry for 1 minute.
05 - Add the sliced cabbage and stir-fry for 2–3 minutes, tossing constantly, until the cabbage starts to wilt but remains crisp.
06 - In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Pour this sauce over the cabbage.
07 - Toss everything well to coat. Stir-fry for another 2–3 minutes until the cabbage is tender-crisp and glossy.
08 - Remove from heat, stir in the green parts of the spring onions, and transfer to a serving dish.
09 - Sprinkle with toasted sesame seeds and fresh coriander if desired. Serve hot.
