Spicy Cabbage and Carrot Stir-Fry with Crunchy Potato Beans

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

2.Add the minced garlic and ginger to the hot oil, stirring quickly for about 30 seconds until fragrant.

3.Add the sliced cabbage and julienned carrots to the skillet, stirring frequently for about 3-4 minutes until they start to soften.

4.Incorporate the potato beans into the skillet, continuing to stir-fry for another 3-4 minutes until all vegetables are tender-crisp.

5.Sprinkle the chili powder over the vegetables, and stir well to combine, cooking for an additional minute to allow the spices to infuse.

6.Pour in the soy sauce and rice vinegar, stirring to coat all the vegetables evenly. Cook for another 1-2 minutes.

7.Drizzle the sesame oil over the stir-fry, and season with salt and pepper to taste. Mix well to combine all flavors.

8.Remove from heat and serve hot, garnished with sesame seeds or chopped green onions if desired.