I’ve made this dish a number of times and I enjoy it thoroughly. It is a great way to use leftover fresh cabbage. I sometimes buy large bags of freshly chopped cabbage at Sam’s Club® when I want to make coleslaw and thus I find I have lots of leftover fresh cabbage that can be used in soups, stews or dishes like this stir fried cabbage. It is a fine side dish. Have fun!
3 tbsp. of peanut oil
1 medium size sweet onion, sliced/chopped
2 cloves (or more) of garlic, minced
1 teaspoon (or more) of minced fresh ginger
1 medium size head of cabbage, sliced/chopped
1 tablespoon of soy sauce
1 tablespoon of rice vinegar
2 teaspoons of toasted sesame oil
Heat the peanut oil in a large wok over medium-high heat.
Increase the heat to high and add the onion and sauté, stirring, until the onion starts to become translucent.
Add the garlic and the ginger. Mix well and continue to sauté while stirring for two minutes.
Add the cabbage, mix well and cook the mixture with a lid on the wok until the cabbage is starting to wilt, about 2 minutes.
Add the soy sauce and rice vinegar and mix well and continue cooking with the lid on the wok until the cabbage is wilted, about 3 minutes.
Remove the wok from the heat and drizzle the toasted sesame oil on the top of the mixture.
Serve the cabbage in a pre-warmed serving dish.