Prep all ingredients before you start cooking — stir fry moves fast. Slice the cabbage into thin ribbons, mince the garlic, grate the ginger, and have your soy sauce, rice vinegar, and sesame oil measured and ready by the stove.

Heat a large cast iron skillet, carbon steel wok, or heavy stainless pan over high heat for 2 minutes until very hot. Add 1.5 tablespoons of the avocado oil and swirl to coat. The oil should shimmer immediately.

Add the cabbage in a single layer as best you can. Let it sit undisturbed for 60 to 90 seconds so the bottom layer gets a good char. Then toss and let it sit again for another minute. You want golden, caramelized edges — not steamed softness.

Push the cabbage to the edges of the pan. Add the remaining half tablespoon of oil to the center, then add the minced garlic and grated ginger. Let them sizzle for 30 seconds, stirring constantly so they don't burn, then toss everything together.

Pour the soy sauce, rice vinegar, and honey (if using) over the cabbage. Toss well to coat. Cook for another 1 to 2 minutes until the liquid has mostly absorbed and the cabbage is tender with still a slight bite.

Remove the pan from heat. Drizzle the toasted sesame oil over the top and toss once more. Taste and adjust seasoning — add more soy sauce for saltiness or a small pinch of sugar to balance if needed.

Transfer to a serving dish or bowl. Top with sliced green onions and sesame seeds. Serve immediately.