Ingredients
Method
- Combine garlic, soy sauce, ginger, Sriracha, and black pepper. If using a sweetener such as brown sugar or honey, incorporate it now.
- Heat sesame oil in a skillet over high heat. Add the cabbage and cook for 4 to 5 minutes until it just begins to wilt but still retains some crunch.
- Add the sauce and cook for 1 to 2 minutes until the garlic is fragrant. Keep the cabbage tender-crisp and avoid overcooking.
Nutrition
Notes
Ingredient Swap: I love adding a teaspoon of honey or brown sugar to the sauce when I want to balance the salty soy and spicy sriracha with a touch of sweetness.
Storage Tip: This stir fry is best eaten right away, but if you have leftovers, store them in a sealed container in the fridge for up to two days, though the cabbage will soften a bit.
Make-
Ahead Trick: You can whisk the sauce together a day in advance and keep it in the fridge, which makes throwing this together on a busy night even faster.
Common Mistake: My biggest lesson was not to overcrowd the pan.
If you add too much cabbage at once, it steams instead of getting those nice, slightly charred edges.
Serving Suggestion: I often serve this over a big bowl of steamed rice and top it with a fried egg for a complete, satisfying meal.
Equipment Note: A large skillet or wok is key here.
If your pan is too small, cook the cabbage in two batches to keep that high-heat stir fry effect.