Slice the napa cabbage into 1-inch pieces, rinse under cold water, and pat dry with paper towels.

Peel and mince the garlic cloves and mince or grate the fresh ginger.

In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil; set aside.

Heat a large skillet over medium-high heat for 1 minute, then add the neutral oil and swirl to coat.

Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

Add the sliced napa cabbage to the pan and stir continuously for 2 minutes to begin wilting.

Continue cooking, stirring occasionally, for 5 to 7 minutes until the cabbage is tender and edges develop a light golden char.

Pour the sauce over the cabbage, toss to coat, and cook for an additional 1 to 2 minutes until the sauce reduces slightly.

Taste and adjust seasoning with salt, white pepper, or extra soy sauce as needed.

Remove from heat, transfer to a serving dish, and garnish with sesame seeds and sliced green onions if desired.