A weeknight plant-based meal you’ll want to make again and again!

Recipe:

1. In a large skillet, heat 2 Tbs olive oil, then add 3 grated cloves garlic and 1 knob of peeled and grated ginger (a microplane works great!). Sauté for a few minutes until fragrant.
2. Add shredded cabbage, shredded carrot, and scallion whites; sauté for about 10 minutes or until wilted and tender.
3. Add 1 Tbs sesame oil and scallion greens, then serve over warm white rice. Garnish with crispy wontons, sesame seeds and a good squeeze of sriracha.