Cabbage Garlic Soy Peas (Print Version)

Tender cabbage and sweet peas tossed in a savory garlic-soy blend, perfect for a quick side or light meal.

# Components:

→ Vegetables

01 - 1 medium green cabbage head, core removed, thinly sliced (about 1.54 lbs)
02 - 1 cup frozen green peas (5.3 oz)
03 - 2 scallions, sliced (optional garnish)

→ Aromatics

04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated (optional)

→ Sauce

06 - 2 tablespoons soy sauce or tamari
07 - 1 tablespoon toasted sesame oil
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon sugar or maple syrup
10 - 1/4 teaspoon freshly ground black pepper

→ Cooking

11 - 2 tablespoons vegetable oil (canola or sunflower)

# Directions:

01 - Whisk together soy sauce, sesame oil, rice vinegar, sugar, and black pepper in a small bowl. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat.
03 - Add minced garlic and optional ginger; stir-fry for 30 seconds until fragrant.
04 - Add thinly sliced cabbage; stir-fry for 3 to 4 minutes until it begins to wilt but remains crisp.
05 - Incorporate frozen peas; continue stir-frying for 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
06 - Pour sauce over vegetables; toss thoroughly to coat and cook for an additional minute.
07 - Remove from heat, adjust seasoning if needed, and serve hot garnished with sliced scallions if desired.

# Expert Advice:

01 -
  • Ready in just 20 minutes
  • Flexible for vegan and gluten-free diets
02 -
  • Use tamari or certified gluten-free soy sauce if you need the dish gluten-free
  • Always check ingredient labels for allergens, especially if sharing or serving guests
03 -
  • Add chili flakes or chili oil for a spicy kick
  • Keep vegetables crisp by stir-frying over high heat and not overcrowding the pan
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