1-pan recipe

Heat oil in a large wok or skillet on medium-high heat.

For a refined oil-free option, use the clear top layer from a jar of tahini, like I’m doing here.

Add the onion, garlic, ginger, and scallions. Sauté until soft and aromatic (5–7 minutes).

This takes me 5–7 minutes, but it will depend on your stove.

Add the carrots.

I used my food processor to dice up the carrots. You can also dice them, shred them, or julienne them. Or whatever, just get them chopped!

Toss in the cabbage. Sauté the veggies for another 5 minutes, or until it gets wilty and soft.

You can also sub more cabbage for the carrots

Stir in the vegan ground and cook until it’s heated through.

For a whole food alternative, sub with crumbled tofu.

Season with ground white pepper and soy sauce to taste.

White pepper can be found at Asian supermarkets or spice stores. Black pepper can be used in a pinch.

Top with more scallions or whatever you'd like!

Other topping ideas: sesame oil, sesame seeds, crushed nuts, cilantro, chili oil

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