Quick wok-tossed cabbage with garlic, ginger, soy and chilies — crisp, spicy, ready in 15 minutes.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage (about 1.75 lb / 28 oz; yields approximately 8–10 cups thinly sliced), core removed and thinly sliced
02 - 1 medium carrot (about 2.5 oz; ~1/2 cup), julienned (optional)
03 - 4 spring onions (scallions), white and green parts separated, white parts sliced thinly, green parts sliced on the diagonal
→ Aromatics
04 - 4 garlic cloves, finely chopped
05 - 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)
06 - 1–2 fresh red chilies, thinly sliced (seeds retained or removed to taste)
→ Sauce
07 - 2 tablespoons soy sauce (use tamari for a gluten-free variant)
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, peanut, or other high‑smoke oil)
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Fresh cilantro leaves, for finishing (optional)
# How To Make:
01 - Prepare and measure all ingredients before heating the pan: slice the cabbage thinly, julienne the carrot if using, separate and slice the spring onions, mince garlic, grate ginger and slice chilies, and whisk the sauce components together in a small bowl.
02 - Place a large wok or heavy skillet over high heat until very hot and shimmering.
03 - Add the vegetable oil and swirl to coat; immediately add the chopped garlic, grated ginger and sliced chilies and stir-fry briskly 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 and build flavor.
05 - Add the thinly sliced cabbage and toss continuously for 2–3 minutes, keeping movement brisk so the cabbage wilts yet remains crisp-tender.
06 - Pour the prepared sauce (soy sauce, rice vinegar, toasted sesame oil, sugar and white pepper) over the cabbage and continue tossing to coat evenly.
07 - Stir-fry for an additional 2–3 minutes until the cabbage is glossy and tender-crisp; adjust seasoning with a pinch of salt or a splash of soy as needed.
08 - Remove the pan from the heat, stir in the green parts of the spring onions, and transfer the stir-fry to a warmed serving dish.
09 - Sprinkle with toasted sesame seeds and torn cilantro leaves if using; serve hot as a side or light main with steamed rice or noodles.
