# Components:
→ Vegetables
01 - 1 medium head green cabbage, core removed, thinly sliced (approximately 24.7 oz)
02 - 1 cup frozen green peas (5.3 oz)
03 - 2 scallions, sliced (optional)
→ 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)
# Preparation Steps:
01 - Whisk together soy sauce, toasted sesame oil, rice vinegar, sugar, and black pepper in a small bowl; 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 sliced cabbage and stir-fry for 3 to 4 minutes until it begins to wilt but remains crisp.
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, taste, adjust seasoning if needed, and serve hot garnished with sliced scallions if desired.
