Sweet and Sour Napa Cabbage

Our CSA box has been delivering some vegetables that I'm generally not drawn to in the store. Cabbage definitely falls into that category! This dish is simple, but quite tasty with a bit of an Asian flavour. The original makes quite a large amount, so I scaled in half, but have included the full below.

One year ago: Beef Rendang

Sweet and Sour Napa Cabbage (from Gourmet Today)

Ingredients
2 tbsp soy sauce
1 tbsp distilled white vinegar
2 1/2 tsp sugar
1/2 tsp cornstarch
1/4 tsp red pepper flakes
2 tbsp vegetable oil
2 tbsp minced fresh ginger
1 tbsp minced garlic
1/8 tsp salt
3 medium carrots, cut into 1/8" thick, 2" long matchsticks
2 lbs Napa cabbage, cut crosswise into 1 1/2" wide pieces

1. Whisk together soy sauce, vinegar, sugar, cornstarch, and red pepper flakes in a bowl until sugar is dissolved.
2. Heat a 12" heavy skillet over high heat until a drop of water evaporates on contact. Add oil, swirling pan to coat. Add ginger and garlic with salt and stir-fry until fragrant and pale golden, 20 - 30 seconds.
3. Add carrots and stir-fry until crisp-tender, 1 - 2 minutes.
4. Add cabbage and stir-fry until leaves are just wilted and ribs are crisp-tender, 3 - 4 minutes.
5. Whisk sauce again, add to pan, and stir-fry until vegetables are coated and sauce is slightly thickened, 1 - 2 minutes.