Recipes › Cabbage (Spring) › Quick Spring Cabbage Stir-Fry with Ginger, Garlic and Sesame
Quick Spring Cabbage Stir-Fry with Ginger, Garlic and Sesame
A vibrant, punchy side dish that puts spring cabbage at the centre rather than the edge of the plate. High heat and a short cook time keep the leaves lively and slightly charred at the edges, while ginger, garlic and a splash of soy sauce bring real boldness. On the table in under twenty minutes, start to finish.
Cabbage (Spring) is usually ready March to May. More cabbage (spring) recipes, or see what to sow this month where you are.
Ingredients
- 600 spring cabbage, core removed, leaves cut into rough 4cm pieces
- 25 fresh root ginger, peeled and finely grated
- 4 garlic cloves, finely sliced
- 3 tbsp soy sauceuse tamari for a gluten-free version
- 2 tsp toasted sesame oil
- 1 tbsp rice vinegar
- ½ tsp dried chilli flakes
- 3 tbsp groundnut oilor any neutral high-smoke-point oil
- 1 tbsp sesame seeds, toasted (optional)
- 3 spring onions, finely sliced on the diagonal (optional)
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Mix the soy sauce, rice vinegar and chilli flakes together in a small bowl and set aside. Make sure all your other ingredients are prepped and ready to go before you heat the wok — this dish moves fast.
- Heat a wok or large frying pan over the highest heat your hob will give you. Add the groundnut oil and leave it for a full minute until it is shimmering and just starting to smoke.About 1 min
- Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Do not let them burn.About 1 min
- Add the spring cabbage in one go. Toss and stir constantly using tongs or two wooden spoons, keeping everything moving for 4–5 minutes. You want the cabbage to be wilted, slightly charred at the edges, and still with some texture — not steamed soft.About 5 min
- Pour the soy sauce mixture over the cabbage and toss to coat for a final minute. Remove from the heat and drizzle over the sesame oil. Toss once more.About 1 min
- Transfer to a serving dish and scatter over the toasted sesame seeds and spring onions if using. Serve immediately.
Tips
- A properly hot wok is everything here. If your cabbage starts steaming rather than charring, your heat is too low or the pan is overcrowded. Cook in two batches if needed.
- Dry the cabbage leaves thoroughly after washing — any excess moisture will cause the wok to lose temperature and steam the leaves instead of frying them.
- Toasted sesame oil is a finishing oil, not a cooking oil. Always add it off the heat to preserve its flavour.
Ring the changes
- Add 200g of firm tofu, pressed and cut into 1cm cubes, to the wok at step 3 for a more substantial vegan main. Fry until golden before adding the cabbage.
- Swap the chilli flakes for a teaspoon of Sichuan peppercorns, toasted and lightly crushed, for a numbing, fragrant heat.
Keeping it
Best eaten immediately. Leftovers can be refrigerated for up to 2 days and are good cold or briefly reheated in a hot pan, though the cabbage will soften further.
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