Begin by heating a wok or large skillet over high heat until it starts to smoke, about 2–3 minutes. Add a drizzle of oil, swirling to coat the bottom of the pan evenly.

Toss in minced garlic and freshly grated ginger. Stir constantly for about 30 seconds until garlic turns a light golden brown.

Add the freshly sliced cabbage to the hot wok. Stir vigorously for about 3–4 minutes until coated with oil and spices.

Pour in a mixture of soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Stir for another 2 minutes.

Taste the stir fry and adjust the seasoning with lime juice or extra red pepper flakes if desired.

Garnish with chopped green onions and sesame seeds, then serve immediately over rice or noodles.