Taiwanese Cabbage with Garlic

Serves 1
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Directions

  1. 1Slice the cabbage into 2 to 3-inch pieces, then thinly slice garlic and set aside.
  2. 2Slice the cabbage into 2 to 3-inch pieces, then thinly slice garlic and set aside.
  3. 3Slice the cabbage into 2 to 3-inch pieces, then thinly slice garlic and set aside.
  4. 4Heat neutral oil over high heat and add garlic for about 10 seconds until light golden brown.
  5. 5Heat neutral oil over high heat and add garlic for about 10 seconds until light golden brown.
  6. 6Heat neutral oil over high heat and add garlic for about 10 seconds until light golden brown.
  7. 7Add cabbage and a bit of kosher salt, then mix aggressively for one minute to stir-fry and wilt the cabbage leaves.
  8. 8Add cabbage and a bit of kosher salt, then mix aggressively for one minute to stir-fry and wilt the cabbage leaves.
  9. 9Add cabbage and a bit of kosher salt, then mix aggressively for one minute to stir-fry and wilt the cabbage leaves.
  10. 10Evaporate the excess water completely to prevent a watery dish.
  11. 11Evaporate the excess water completely to prevent a watery dish.
  12. 12Evaporate the excess water completely to prevent a watery dish.
  13. 13Deglaze with Shaoxing wine, then add white pepper and chicken bouillon powder for a punch of flavor while keeping that signature light color.
  14. 14Deglaze with Shaoxing wine, then add white pepper and chicken bouillon powder for a punch of flavor while keeping that signature light color.
  15. 15Deglaze with Shaoxing wine, then add white pepper and chicken bouillon powder for a punch of flavor while keeping that signature light color.
  16. 16Mix and stir-fry for another 3 to 4 minutes until the cabbage is wilted but crisp.
  17. 17Mix and stir-fry for another 3 to 4 minutes until the cabbage is wilted but crisp.
  18. 18Mix and stir-fry for another 3 to 4 minutes until the cabbage is wilted but crisp.
  19. 19Finish with sesame oil and enjoy.
  20. 20Finish with sesame oil and enjoy.
  21. 21Finish with sesame oil and enjoy.

Ingredients

  • Taiwanese cabbage
  • Taiwanese cabbage
  • Taiwanese cabbage
  • garlic
  • garlic
  • garlic
  • 3 tablespoons neutral oil
  • 3 tablespoons neutral oil
  • 3 tablespoons neutral oil
  • bit kosher salt
  • bit kosher salt
  • bit kosher salt
  • Shaoxing wine
  • Shaoxing wine
  • Shaoxing wine
  • white pepper
  • white pepper
  • white pepper
  • chicken bouillon powder
  • chicken bouillon powder
  • chicken bouillon powder
  • sesame oil
  • sesame oil
  • sesame oil

Equipment

wok

Tips

  • Green cabbage can be used as a substitute for Taiwanese cabbage.