Creating this delicious stir-fried cabbage is surprisingly straightforward. Follow these step-by-step instructions for a perfect result every time. The key is to prepare your ingredients beforehand and work quickly once you start stir-frying.

1. Prepare the Vegetables: Begin by prepping all your vegetables. This is known as “mise en place” in culinary terms, and it’s crucial for efficient stir-frying.
   • Cabbage: Remove the outer few leaves of the cabbage if they are wilted or damaged. Cut the cabbage head in half through the core. Place the flat side down on your cutting board and cut each half into quarters, removing the core from each quarter. Then, thinly slice the cabbage crosswise into shreds, about 1/4 inch thick. You should aim for uniform slices so they cook evenly.
   • Onion: Peel the yellow onion and cut it in half through the root end. Place the flat side down and thinly slice each half lengthwise. You can also dice the onion if you prefer a different texture.
   • Garlic: Peel the garlic cloves and mince them finely. Mincing releases the garlic’s flavor more effectively than just chopping. You can use a garlic press if you have one, or simply use a sharp knife.
   • Ginger: Peel the ginger using a spoon or vegetable peeler. Mince the ginger finely. Similar to garlic, minced ginger releases its flavor better.
   • Green Onions (Optional): If using green onions for garnish, wash them thoroughly and thinly slice them on a bias (at an angle) for a nicer presentation. Set aside.
2. Heat the Wok or Pan: Place a wok or a large, heavy-bottomed skillet over medium-high to high heat. The type of pan is important for successful stir-frying. A wok’s sloped sides help to cook food quickly and evenly, but a large skillet will also work. Allow the pan to heat up for a minute or two until it’s hot. You’ll know it’s ready when a drop of water flicked into the pan evaporates almost instantly.
3. Add Oil and Aromatics: Once the pan is hot, add the vegetable oil. Swirl the oil around to coat the bottom and sides of the pan. Let the oil heat up for a few seconds until it shimmers. Add the sliced onion to the hot oil and stir-fry for about 2-3 minutes, or until the onion becomes softened and translucent. Stir frequently to prevent burning. Next, add the minced garlic and ginger to the pan. Stir-fry for another 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic and ginger, as they can become bitter quickly. If using red pepper flakes, add them now along with the garlic and ginger to bloom their flavor in the hot oil.
4. Stir-Fry the Cabbage: Add the shredded cabbage to the pan. If you have a lot of cabbage, you may need to add it in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the cabbage to steam instead of stir-fry, resulting in a soggy texture. If cooking in batches, remove the first batch of cabbage from the pan once it’s partially cooked and set aside. Continue stir-frying the remaining cabbage. Stir-fry the cabbage, tossing it frequently, for about 5-7 minutes, or until it is tender-crisp. You want the cabbage to retain some bite and not become mushy. The edges should be slightly softened and maybe even lightly browned in spots, but the center should still have a little crunch.
5. Season and Finish: Once the cabbage is tender-crisp, pour in the low sodium soy sauce and toasted sesame oil. Stir well to ensure the cabbage is evenly coated with the seasonings. Continue to stir-fry for another minute or two, allowing the flavors to meld together and the cabbage to absorb the sauce. Taste and adjust seasoning if needed. You may want to add a pinch of salt or a dash more soy sauce, depending on your preference.
6. Serve: Remove the stir-fried cabbage from the heat and transfer it to a serving dish. If using, garnish with thinly sliced green onions for a fresh finish and a pop of color. Serve immediately while it’s hot and the cabbage is still tender-crisp.