# Components:
→ Vegetables
01 - 1 medium head green cabbage, core removed and thinly sliced (approximately 24.7 oz)
02 - 1 cup frozen green peas (approximately 5.3 oz)
03 - 2 scallions, sliced (optional for garnish)
→ Aromatics
04 - 3 cloves garlic, 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 - ¼ teaspoon freshly ground black pepper
→ Cooking
11 - 2 tablespoons vegetable oil (canola or sunflower)
# Method:
01 - In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, sugar, and freshly ground black pepper. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add minced garlic and grated ginger if using; stir-fry for 30 seconds until fragrant.
04 - Add sliced cabbage to the skillet and stir-fry for 3 to 4 minutes until it begins to wilt but retains a crisp texture.
05 - Incorporate frozen peas and continue stir-frying for 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
06 - Pour the prepared sauce over the vegetables and toss thoroughly to coat. Cook for an additional minute.
07 - Remove from heat, adjust seasoning if necessary, and serve hot garnished with sliced scallions if desired.
