Japanese Wok Cabbage with Ginger Sauce
Quick stir-fried pointed cabbage and bean sprouts coated in a ginger-soy glaze made with mirin, sake, and ketchup. Fresh ginger pureed with sesame oil and cornstarch creates a glossy sauce that clings to the vegetables. Finished with toasted sesame seeds and spring onions, this vegetable-forward dish pairs perfectly with steamed rice.
Ingredients
- 2 oz fresh ginger, peeled, thinly sliced for blending
- 6 tbsp soy sauce
- 6 tbsp mirin, sweet rice vinegar
- 4 tbsp sake
- 1 tbsp ketchup
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 1 pointed cabbage head, halved, cored, cut into ⅓" stripsnapa cabbage1:1vegetable
similar texture
- 11 oz bean sproutssnap peas1:1vegetable
adds crunch
- 2 green onions, thinly sliced for garnish
- toasted white sesame seeds, for garnish
- cooked rice, for serving
Instructions
- 1
Puree fresh ginger in a food processor or blender with soy sauce, mirin, sake, ketchup, sesame oil, and cornstarch until smooth.
- 2
Heat vegetable oil over high heat in a wok or deep skillet.
- 3
Add sliced onion and pointed cabbage, stir-frying until beginning to soften.
- 4
After 4 to 5 minutes, add bean sprouts and the ginger sauce, stirring constantly.
- 5
Cook for 3 to 4 minutes until bean sprouts soften slightly and sauce coats all ingredients evenly.
- 6
Transfer to a serving dish and garnish with sliced green onions and toasted white sesame seeds.
- 7
Serve with cooked rice.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Best consumed fresh as cabbage softens over time.
Prepare the ginger sauce up to 1 day ahead. Store separately and combine with vegetables just before cooking.
Serve immediately over steamed white or brown rice, or alongside other dishes in a multi-course meal.
Common Mistakes
Do not overcook bean sprouts to avoid mushy texture and loss of crunch.
Do not skip the sauce reduction step to avoid watery results; allow it to coat vegetables evenly.
Do not reduce heat before vegetables finish cooking to avoid steaming instead of stir-frying.
Substitutions
Gluten-Free Swaps
General Alternatives
similar texture
adds crunch