Vibrant Chinese-inspired stir-fried cabbage with a tangy, spicy sauce. Features crisp textures, bold flavors, and a satisfying crunch.
# What You’ll Need:
→ Vegetables
01 - 1 medium head green cabbage (approximately 1.75 pounds), cored and thinly sliced
02 - 1 medium carrot, julienned
03 - 3 scallions, sliced diagonally
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
→ Sauce
06 - 2 tablespoons soy sauce (or tamari for gluten-free)
07 - 2 tablespoons rice vinegar
08 - 1 tablespoon chili paste or chili garlic sauce
09 - 1 teaspoon sugar
10 - 1 teaspoon toasted sesame oil
→ Seasonings & Oil
11 - 2 tablespoons vegetable oil
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt (or to taste)
→ Garnish
14 - 1 teaspoon toasted sesame seeds
15 - Additional sliced scallions
# Directions:
01 - In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil. Set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
03 - Add garlic and ginger, stir-frying for 30 seconds until fragrant but not browned.
04 - Add sliced cabbage and carrot. Stir-fry for 3 to 4 minutes until the vegetables are just beginning to wilt but maintain their crunch.
05 - Pour in the prepared sauce and toss to coat evenly. Stir-fry for another 2 to 3 minutes until the cabbage reaches tender-crisp texture.
06 - Add black pepper, salt, and scallions. Stir well and cook for 1 minute until scallions are slightly softened.
07 - Transfer to a serving dish. Garnish with toasted sesame seeds and extra scallions, if desired. Serve hot.
