Ingredients:

  • 1 medium head of green cabbage, shredded (approx. 2 lbs / 900g)
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 red bird's eye chilies, thinly sliced
  • 3 scallions, sliced into 1-inch pieces
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1 tsp toasted sesame oil
  • 1 tsp brown sugar

Instructions:

  1. Shred the cabbage into uniform thin strips and whisk together the soy sauce, rice vinegar, sriracha, sesame oil, and brown sugar in a small bowl.
  2. Heat oil in a wok or large skillet until shimmering. Add cabbage in a single layer and let sit undisturbed for 2 minutes to char, then toss and cook for another 2 minutes.
  3. Clear a small space in the center of the pan and add minced garlic, ginger, and sliced chilies. Sauté for 30 seconds until fragrant.
  4. Pour the spicy glaze over the cabbage and toss rapidly on high heat for 60–90 seconds until the sauce thickens. Stir in scallions and remove from heat immediately.