A quick, flavorful stir-fry featuring cabbage, garlic, soy, and peas—ready in 20 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium head green cabbage, core removed, thinly sliced (about 24.7 oz)
02 - 1 cup frozen green peas (5.3 oz)
03 - 2 scallions, thinly sliced (optional garnish)
→ Aromatics
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated (optional)
→ Sauce
06 - 2 tablespoons soy sauce or tamari
07 - 1 tablespoon toasted sesame oil
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon sugar or maple syrup
10 - 1/4 teaspoon freshly ground black pepper
→ Cooking
11 - 2 tablespoons vegetable oil (canola or sunflower)
# Directions:
01 - In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, sugar, and black pepper. Set aside.
02 - Warm the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the minced garlic and grated ginger if using, stir-frying for about 30 seconds until fragrant.
04 - Add the sliced cabbage and stir-fry for 3 to 4 minutes until it begins to soften but still retains some crispness.
05 - Incorporate frozen peas and continue stir-frying for 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
06 - Pour the prepared sauce over the vegetables, tossing thoroughly to coat, and cook for an additional minute.
07 - Remove from heat, adjust seasoning if needed, and serve immediately garnished with sliced scallions when desired.
