Stir-Fried Cabbage With Ginger
- 1 medium head Napa or any cabbage
- 2 tablespoons vegetable oil, or more as needed
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup chopped scallions
- 1/2 cup water, vegetable stock, or white wine
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- Remove the outer leaves from the cabbage and remove the core by cutting a cone-shaped section around the stem and pulling it out, using your knife for leverage if necessary.
- Cut the cabbage into halves or quarters, then thinly slice each piece; the slices will naturally fall into shreds.
- Cut the shreds into bite-sized pieces and rinse in a colander.
- Put the oil in a skillet over medium-high heat.
- When hot, add the ginger and garlic and cook, stirring, for 15 seconds.
- Add 1/4 cup of the scallions and the cabbage to the pan and raise the heat to high.
- Cook, stirring occasionally, until the cabbage is soft and browned here and there, 5 to 8 minutes.
- If the pan looks too dry, add more oil as the cabbage cooks.
- Lower the heat to medium and add the water, soy sauce, sugar, and a sprinkle of salt and pepper.
- Stir, then turn the heat back up to high and cook, stirring constantly to scrape up any browned bits from the bottom of the pan, until the liquid has thickened and partially evaporated.
- Taste and adjust the seasoning, garnish with the remaining 1/4 cup scallions, and serve.