How to Make Cabbage Stir-Fry

• 1 small head green cabbage (about 2 lb / 900 g), shredded
• 2 tbsp neutral oil
• 4 garlic cloves, sliced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp chili flakes, optional
• 1 carrot, julienned, optional

1. Heat the neutral oil in a wide skillet or wok over high heat until it just starts to smoke.
2. Add the garlic, ginger, and chili flakes and stir for 20 seconds.
3. Add the cabbage and carrot all at once and toss constantly for 4–5 minutes, letting it char in spots.
4. Pour in the soy sauce and vinegar around the edge of the pan and toss another 2 minutes.
5. Finish with the sesame oil off the heat and serve hot.

• High heat and a crowded pan are opposites — cook in two batches if your skillet is small.
• Add cooked noodles or leftover rice in the last minute and it becomes dinner.

Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.

• How to make Vegetable Stir-Fry
• How to make Tomato Soup
• How to make Roasted Vegetables
• How to make Lentil Soup