Step 1

Put a large wok or frying pan on high heat and add your canola oil.  Heat for one minute or until you see the oil start to smoke. Once your pan is very hot, add your cabbage and toss/stir often. I like to get a bit of colour on my cabbage as it releases the lovely sugars and has great flavour. Toss for 2-3 minutes or until your cabbage starts to go bright green.

Step 2

Scatter your garlic and ginger across the cabbage, toss through and cook for one minute.

Step 3

Add your soy sauce, rice wine and sesame oil and toss again.  Cook for a further minute or until the cabbage is cooked but still has a slight crunch.

Step 4

Add your chives and stir to combine. Take off the heat and serve.