Wok-tossed cabbage with garlic, ginger and chilies, coated in soy and sesame for a quick, spicy vegan side or light main.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage (about 1 3/4 lb), core removed and thinly sliced
02 - 1 medium carrot, julienned (optional)
03 - 4 spring onions, sliced; separate white and green parts
→ Aromatics
04 - 4 garlic cloves, finely chopped
05 - 1-inch piece fresh ginger, grated
06 - 1 to 2 fresh red chilies, thinly sliced (adjust to taste)
→ Sauce
07 - 2 tablespoons soy sauce (use tamari for gluten-free)
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)
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Fresh coriander (cilantro) leaves, optional
# Directions:
01 - Trim, wash and thinly slice the cabbage; julienne the carrot if using, separate and slice the white and green parts of the spring onions, chop the garlic, grate the ginger and thinly slice the chilies. Have the sauce components measured and ready.
02 - Place a large wok or heavy skillet over high heat and add the vegetable oil. Heat until the oil shimmers and is just beginning to smoke.
03 - Add the chopped garlic, grated ginger and sliced chilies to the hot oil. Stir-fry constantly for about 30 seconds until fragrant but not browned.
04 - Add the white parts of the spring onions and the julienned carrot (if using). Stir-fry for 1 minute to soften and build flavor.
05 - Add the sliced cabbage and toss continuously for 2 to 3 minutes, allowing it to wilt slightly while retaining a crisp bite.
06 - Whisk together soy sauce, rice vinegar, toasted sesame oil, sugar and white pepper in a small bowl, then pour evenly over the cabbage.
07 - Toss the cabbage with the sauce and stir-fry for another 2 to 3 minutes until the cabbage is tender-crisp and glossy.
08 - Remove the pan from the heat, stir in the green parts of the spring onions, then transfer to a serving dish.
09 - Sprinkle with toasted sesame seeds and fresh coriander if desired. Serve immediately as a side or light main.
