Adding sambal to just about any stir-fried vegetable transforms it from dull to exciting. Mix the sambal with a bit of soy sauce and sugar, and the resulting subtly sweet, salty, and spicy combination pairs decidedly well with cabbage and elevates nondescript cabbage to something incredibly flavorful. I like to top the cabbage with roasted peanuts or sesame seeds for added crunch.
- Combine the sambal, soy sauce or tamari, sugar, and vinegar in a bowl. Whisk to combine.
- Heat a wok over medium-high heat. Add the oil. Add the garlic and cook 30 seconds.
- Turn the heat up to high. Add the cabbage, carrot, and scallions. Stir-fry a minute or two, until tender-crisp. Add the sambal-soy mixture. Continue to cook, stirring, until the cabbage is wilted but still a bit crunchy, another 2 to 3 minutes.
- Transfer to a bowl. Garnish with peanuts or sesame seeds, and cilantro.