Ingredients:

  • 1/2 head green cabbage (approx. 500g), cored and shredded into 1/2-inch ribbons
  • 1 medium carrot, julienned
  • 3 stalks scallions, whites and greens separated
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon fresh ginger, grated or matchstick-cut
  • 2-3 dried red chilies
  • 1 tablespoon avocado oil
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon raw honey or monk fruit sweetener

Instructions:

  1. Shred the cabbage into uniform 1/2-inch ribbons. Ensure the cabbage is bone-dry by using a salad spinner or patting with paper towels to prevent steaming.
  2. In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, toasted sesame oil, and honey until well combined.
  3. Heat 1 tablespoon of avocado oil in a large wok or cast iron skillet over medium-high heat until shimmering. Add the scallion whites, sliced garlic, ginger, and dried chilies. Stir-fry for 30 seconds until fragrant.
  4. Crank the heat to the highest setting. Add the shredded cabbage and julienned carrots to the wok.
  5. Flash-fry the vegetables for 2-3 minutes, tossing constantly with a spatula, until the edges are charred and caramelized but the cabbage remains crisp-<bos>.
  6. Pour the prepared umami glaze over the vegetables and toss rapidly for another 30-60 seconds until the sauce reduces and coats the cabbage evenly.
  7. Remove from heat, garnish with the reserved scallion greens, and serve immediately.