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INSTRUCTIONS
Fill the 4.8L Wok with about 4 cups of water, then bring to the boil. Blanch the vegetables until tender, drain and set aside.
In a wok, over low-medium heat, brown the chilis with the chili crisp oil, ginger slices and garlic. Cook for 3 to 4 minutes.
Add the green onions and cabbage, mix well and continue cooking for 2 minutes.
Stir in blanched vegetables, vinegar and sugar. Stir well and cook for an additional 2 minutes.
Season generously with salt, then sprinkle with cilantro to serve.
