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Thin shredded cabbage wok-fried soy ginger crisp.

Crunchy Cabbage Stir-Fry

Thin shredded cabbage wok-fried soy ginger crisp. Quick Asian side, ready 10 minutes.
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 4
Course: Side Dish
Cuisine: Asian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small green cabbage 1 ½ lb
  • 2 tbsp sesame oil
  • 3 garlic cloves minced
  • 1 tsp grated ginger
  • 2 tbsp soy sauce
  • ½ tsp salt
  • 2 green onions sliced

Equipment

  • Chef’s knife
  • Cutting board
  • All-Clad 12-inch wok
  • Spatula
  • Measuring spoons

Method
 

  1. 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.​
  2. 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.​
  3. Dump shreds wok high heat. Sprinkle ½ tsp salt. Spatula toss constant 6 minutes wilt half volume bright tender-crisp edges golden no mush.​
  4. 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.