Description
1 small head of cabbage, shredded
2 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp red pepper flakes (optional)
2 tbsp sesame seeds (optional)
2 green onions, sliced for garnish
Directions:
Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add shredded cabbage to the skillet and stir-fry for about 5-7 minutes until tender but still crisp.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
Pour the sauce over the cabbage and toss well to coat. Stir-fry for another 2-3 minutes until the cabbage is fully coated and heated through.
Remove from heat and sprinkle with sesame seeds and sliced green onions.
Serve immediately as a side dish or light main course. Enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 110 per serving Servings: 4 servings
