Ingredients:
1 medium head of green cabbage, thinly sliced
2 tbsp vegetable oil (or sesame oil for extra flavor)
4 garlic cloves, minced
1-inch piece of ginger, minced
2-3 dried red chilies (or 1-2 tsp crushed red pepper, adjust to spice level)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp Sriracha or chili garlic sauce (optional for extra heat)
1 tsp sesame oil (optional for finishing)
1 tbsp toasted sesame seeds (optional for garnish)
Salt and pepper, to taste
2 green onions, chopped (for garnish)
Instructions:
Sauté the Aromatics: Heat the oil in a large skillet or wok over medium-high heat. Add the dried red chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Cook the Cabbage: Add the sliced cabbage to the skillet, tossing to coat in the oil and spices. Stir-fry for 3-5 minutes until the cabbage begins to wilt but still has some crunch.
Season the Dish: Add the soy sauce, rice vinegar, and Sriracha (if using) to the cabbage. Stir well to combine and cook for another 2-3 minutes, allowing the flavors to meld.
Finish with Sesame Oil: Drizzle with sesame oil for extra flavor, and adjust the seasoning with salt and pepper to taste.
Garnish & Serve: Remove from heat and transfer to a serving dish. Garnish with toasted sesame seeds and chopped green onions. Serve warm and enjoy!
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories: ~150 kcal per serving
Servings: 4