Ingredients:

  • 1.5 lb small head green cabbage, shredded into 1/2-inch ribbons
  • 1 large carrot, julienned
  • 3 stalks green onions, cut into 2-inch segments
  • 1 inch fresh ginger, minced
  • 4 cloves garlic, smashed and minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese rice wine (Shaoxing)
  • 1 tsp toasted sesame oil
  • 0.5 tsp sugar
  • 0.25 tsp white pepper
  • 2 tbsp neutral oil
  • 2 dried red chilis

Instructions:

  1. Heat a carbon steel wok or 12-inch cast iron skillet over high heat until smoking. Add the neutral oil and swirl to coat the surface.
  2. Add the cabbage and julienned carrots. Let them sit undisturbed for 30 seconds to develop a mahogany-colored char. Toss frequently for 2 minutes until bright green and slightly wilted.
  3. Push the vegetables to the sides of the wok. In the center 'well', add the minced ginger, garlic, and dried chilis. Flash-fry for 15 seconds until aromatic.
  4. Pour in the premixed sauce (soy sauce, oyster sauce, rice wine, sugar, and white pepper) around the edges of the wok so it sizzles. Add green onions.
  5. Toss everything together for the final 60 seconds to glaze the vegetables. Drizzle with toasted sesame oil and serve immediately.