Ingredients:

  • 1 medium green cabbage (about 1.5 lbs / 700g), cored and thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil (neutral, like canola or sunflower)
  • 2 tablespoons light soy sauce (30ml)
  • 1 teaspoon toasted sesame oil (5ml)
  • 1 teaspoon sugar (4g)
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/2 teaspoon chili flakes or fresh sliced chili for heat
  • 2 scallions (spring onions), thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions:

  1. Core and thinly slice the cabbage. Mince the garlic finely. Slice scallions thinly, separating white and green parts if desired.
  2. Heat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
  3. Add the minced garlic and optional chili flakes to the hot oil. Stir constantly for 30 seconds until fragrant but not burnt.
  4. Add the cabbage to the wok in batches if needed. Toss and cook for about 5-6 minutes until cabbage softens slightly but retains some crispness and edges start to turn golden.
  5. Sprinkle in the sugar and black pepper. Pour the light soy sauce evenly over the cabbage, tossing well to coat all pieces.
  6. Drizzle toasted sesame oil over the cabbage. Stir quickly to combine and remove from heat.
  7. Transfer to a serving dish and garnish with sliced scallions and toasted sesame seeds. Serve warm.