Ingredients:

  • 1 lb green cabbage, thinly sliced
  • 6 oz carrots, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp avocado oil
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Slice the cabbage into thin, uniform ribbons to ensure even cooking.
  2. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and sriracha until the honey is fully dissolved.
  3. Heat avocado oil in a wok or large cast-iron skillet over medium-high heat until shimmering. Add garlic and ginger, sautéing for 30 seconds.
  4. Increase heat to high. Add cabbage and carrots, stir-frying constantly for 3–5 minutes until mahogany-colored char spots appear on the cabbage edges.
  5. Pour the prepared sauce over the vegetables and toss rapidly for 1–2 minutes until the sauce thickens into a glossy glaze.
  6. Remove from heat and stir in toasted sesame oil, toasted sesame seeds, and sliced green onions.