Ingredients :

• Green cabbage — Choose it dense and heavy for its size, with tight leaves that crack when you bend them. A soft, light cabbage has already lost a lot of water — it will make your pan soggy. Shred it finely, into 3-4 mm strips maximum, for quick and even cooking.
• Oyster sauce — This is what brings roundness and slight sweetness to the dish. If you don’t have any, you can replace it with a spoonful of hoisin sauce or simply double the soy sauce — it will be different, but not bad. The Lee Kum Kee brand is reliable and found in supermarkets.
• Sesame oil — Careful: this is a finishing oil, not a cooking oil. It burns quickly and loses all its aroma at high temperatures. One teaspoon in the cold sauce, poured off the heat — that’s all it takes for that signature toasted scent.
• Fresh ginger — No powder substitute here. Fresh ginger has a taste that is both spicy and slightly lemony, which disappears completely in its dried version. Keep the whole piece in the freezer and grate it while frozen — it’s much easier than fresh.