Serves 1
Directions
- 1Slice the cabbage into 2 to 3-inch pieces, then thinly slice garlic and set aside.
- 2Heat neutral oil over high heat and add garlic for about 10 seconds until light golden brown.
- 3Add cabbage and a bit of kosher salt, then mix aggressively for one minute to stir-fry and wilt the cabbage leaves.
- 4Evaporate the excess water completely to prevent a watery dish.
- 5Deglaze with Shaoxing wine, then add white pepper and chicken bouillon powder for a punch of flavor while keeping that signature light color.
- 6Mix and stir-fry for another 3 to 4 minutes until the cabbage is wilted but crisp.
- 7Finish with sesame oil and enjoy.
Ingredients
- Taiwanese cabbage
- garlic
- 3 tablespoons neutral oil
- bit kosher salt
- Shaoxing wine
- white pepper
- chicken bouillon powder
- sesame oil
Equipment
wok
Tips
- Green cabbage can be used as a substitute for Taiwanese cabbage.
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