Heat the vegetable oil in a wok, or a large skillet over medium-high heat
Add the onion, garlic, ginger, and carrot and cook, stirring, until onions are softened, about 1 minute
Add the cabbage, and cook, stirring, until cabbage starts to wilt about 2 minutes
Stir in the soy sauce, rice vinegar, and sesame oil.
Cook until cabbage is wilted, about 3 minutes
Remove from heat and add the bean sprouts, tossing to combine
Serve with hot sauce on the side
This recipe is gluten-free if you use gluten-free soy sauce, or tamariIf you prefer, you can add red chili flakes during the cooking process, and skip the hot sauce.Adding a protein to this recipe takes it from a side dish to a complete meal. There are two options for this:1- Add previously cooked tofu, shrimp, chicken, or beef after stirring in the soy sauce to give it time to heat through.2- Saute tofu, shrimp, chicken or beef before continuing with the recipe.