Ingredients:

  • 1 medium head green cabbage (about 1.5 lbs / 680g), thinly sliced or shredded
  • 2 tablespoons vegetable oil (or peanut oil for more authentic flavour) (30 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch ginger, peeled and minced (about 1 tablespoon) (2.5 cm)
  • 1 red bell pepper, thinly sliced
  • 2 scallions, thinly sliced (green parts only)
  • 1/4 cup chopped cilantro (fresh coriander)
  • 2 tablespoons soy sauce (low sodium recommended) (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon brown sugar (packed) (5 ml)
  • 1/2 teaspoon red pepper flakes (or to taste) (2.5 ml)
  • 1 tablespoon cornstarch (15 ml)
  • 2 tablespoons water (30 ml)

Instructions:

  1. Wash and slice/shred the cabbage. Chop the garlic, ginger, red pepper, and scallions.
  2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, brown sugar, red pepper flakes, cornstarch, and water until smooth.
  3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant.
  4. Add the sliced red bell pepper and stir-fry for 2-3 minutes, until slightly softened.
  5. Add the shredded cabbage to the wok and stir-fry for 3-5 minutes, until it begins to soften and wilt, but still retains some crunch.
  6. Pour the prepared sauce over the cabbage mixture and stir-fry until the sauce thickens and coats the cabbage, about 1-2 minutes.
  7. Remove from heat and garnish with sliced scallions and chopped cilantro. Serve immediately.