Ingredients:

  • 4 cups chopped green cabbage (about 1 small head) (600g)
  • 1 medium carrot, julienned (about 70g)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced (15g)
  • 2 tablespoons vegetable oil (30ml)
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon sesame oil (15ml)
  • 1/2 teaspoon black pepper (2g)
  • Optional: sesame seeds for garnish

Instructions:

  1. Chop the green cabbage and julienne the carrot. Mince the garlic and ginger.
  2. Preheat the wok or frying pan over medium-high heat and add vegetable oil.
  3. Add minced garlic and ginger to the hot oil. Stir for about 30 seconds until fragrant.
  4. Toss in the chopped cabbage and julienned carrot. Stir-fry for 5-7 minutes until the cabbage is tender but still crunchy.
  5. Pour in the soy sauce, sesame oil, and black pepper. Mix well and stir-fry for another 1-2 minutes.
  6. Sprinkle sesame seeds on top if using. Serve hot as a side dish or over rice as a main course.