Tender cabbage and sweet peas tossed in a flavorful garlic-soy glaze, perfect for a quick, vibrant side.
# Components:
→ Vegetables
01 - 1 medium green cabbage head, core removed, thinly sliced (about 1.5 pounds)
02 - 1 cup frozen green peas (approx. 5.3 oz)
03 - 2 scallions, thinly sliced (optional garnish)
→ Aromatics
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated (optional)
→ Sauce
06 - 2 tablespoons soy sauce or tamari (for gluten-free)
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 vegetable oil in a large skillet or wok over medium-high heat.
03 - Add minced garlic and grated ginger if using; stir-fry for 30 seconds until fragrant.
04 - Add the sliced cabbage and stir-fry for 3 to 4 minutes until it begins to wilt yet retains some crispness.
05 - Incorporate frozen peas; continue stir-frying for 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
06 - Pour the prepared sauce over vegetables; toss thoroughly to coat and cook for an additional minute.
07 - Remove from heat, adjust seasoning to taste, and garnish with sliced scallions if desired. Serve immediately.
