Simple Cabbage Stir-Fry shreds cabbage wok-tossed high heat with soy ginger garlic for glossy tender-crisp Asian side bite. All-Clad blast 6 minutes seals savory juices no water pool. Fast healthy pairs noodles chicken rice, crunch holds hot table.
Crunchy Cabbage Stir-Fry
Thin shredded cabbage wok-fried soy ginger crisp. Quick Asian side, ready 10 minutes.
Ingredients
Equipment
Method
- Quarter 1 cabbage core discard chef’s knife cutting board. Slice ¼ inch ribbons thin shreds crosswise. Rinse quick pat paper towels dry total 8 cups loose.
- All-Clad 12-inch wok high heat 2 tbsp sesame oil shimmer. Add 3 minced garlic 1 tsp ginger spatula stir 20 seconds fragrant golden edges.
- Dump shreds wok high heat. Sprinkle ½ tsp salt. Spatula toss constant 6 minutes wilt half volume bright tender-crisp edges golden no mush.
- Pour 2 tbsp soy sauce wok. Toss spatula 30 seconds glossy coat. Kill heat fold 2 green onions. Plate hot steaming.
Notes
- Thin ¼ inch shreds wilt fast crisp edge no raw chew; thick chunks steam tough. Dry post-rinse salt draws water quick no pool.
- All-Clad 12-inch wok high heat chars sugars wok hei breath life; low simmers watery. Ginger garlic first blooms oil base flavor layer.
- Constant spatula toss 6 minutes shrinks volume perfect; pause steams. Soy last minute glazes no burnt bitter. Test bite snap with wilt.
- Green onions cold finish crunch pop; sesame seeds toast extra nutty. Prep shreds fridge 1 day ready blast anytime peaks fresh.
