Ginger-Garlic-Vinegar Glazed Chinese Cabbage Stir-Fry

1.Begin by preparing all your ingredients: chop the Chinese cabbage into bite-sized pieces, mince the garlic and ginger, and chop the spring onions, separating the white and green parts.

2.In a small bowl, mix together the rice vinegar, soy sauce, sugar, cornflour, and water. Stir until the cornflour is fully dissolved and the mixture is smooth; set aside.

3.Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

4.Add the minced garlic, minced ginger, and the white parts of the spring onions to the pan. Stir-fry for about 30 seconds, or until fragrant, being careful not to burn the garlic.

5.Add the chopped Chinese cabbage to the pan. Stir-fry for 2-3 minutes, or until the cabbage is wilted but still crisp.

6.Pour the vinegar mixture over the cabbage and stir well to combine. Cook for an additional 2 minutes, allowing the sauce to thicken slightly and coat the cabbage evenly.

7.Season with salt and freshly ground black pepper to taste. Finally, add the green parts of the spring onions and give it a quick toss before removing from heat.