3tablespoonslight soy sauce(or use a gluten-free alternative)
1tablespoonrice vinegar
1tablespoonhoney(real or sugar-free)
1teaspoonsriracha(or ½ teaspoon red pepper flakes)
1teaspooncornstarch(optional; helps to thicken the sauce)
Stir-Fry:
1mediumgreen cabbage1 ¼ lb. (1 lb. trimmed)
1tablespoonavocado oil
1tablespoonfresh garlicminced
1tablespoonfresh ginger rootminced
Garnish:
1tablespoonsesame oil
1teaspoonsesame seeds
Pinchred pepper flakes
Instructions
Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sriracha, and cornstarch. Set aside.
Cut the cabbage into ¼-inch-thick slices, as shown in the video below.
Heat the oil in a large, deep skillet or a wok over medium-high heat, for about 2 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
Add the cabbage slices. Cook, stirring, for 2 more minutes. If the bottom of the skillet becomes too dry, add a splash of water.
Add the sauce and continue to stir-fry for 2 more minutes.
Remove from the heat. Drizzle the sesame oil on top, sprinkle with sesame seeds (and with red pepper flakes if using), and serve.
Video
Notes
Shredded cabbage cooks quickly, and you don't want it overcooked. So make sure you cook it minimally and remove the pan from the heat as soon as it's tender.You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power.This is one of those dishes that actually tastes even better the next day when the flavors have had a chance to meld.