Sizzling Cabbage with Crispy Garlic and Chile Oil
Ingredients
- 1 small head, about 1 lbgreen cabbage
- 6 clovesgarlic
- 3 tablespoonneutral oil
- ½ teaspoonred pepper flakes
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- ·salt
- ·black pepper
Prep
- 01
Thinly slice 1 small head of green cabbage (about 1 lb).
- 02
Mince 6 cloves garlic.
Method
- 01
Heat 3 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- 02
Add minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant and beginning to sizzle (don't let garlic burn).
- 03
Add cabbage to the pan and toss continuously for 4–5 minutes. The cabbage will soften and some edges will char. Keep the heat high and keep stirring.
- 04
Pour in soy sauce and rice vinegar, toss well, and cook for another 1–2 minutes until the cabbage is tender-crisp and the liquid has mostly evaporated.
- 05
Drizzle with sesame oil, taste, and season with salt and black pepper as needed. Serve hot.
Spice Tips
For more heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a milder version, reduce pepper flakes to 1/4 teaspoon. A squeeze of fresh lime juice at the end adds brightness, and a sprinkle of sesame seeds or sliced scallions makes a nice garnish.