Serves 2
Directions
- 1Slice the cabbage into 2 to 3 inch pieces and thinly slice the garlic.
- 2Heat neutral oil in a wok over high heat and add the sliced garlic. Cook until light golden brown.
- 3Add the cabbage and kosher salt to the wok and stir-fry aggressively.
- 4Deglaze the pan with Shaoxing wine, then add white pepper and chicken bouillon powder.
- 5Stir-fry until the cabbage is wilted but still crisp, then finish with sesame oil.
Ingredients
- 1 whole Taiwanese cabbage
- 4 clove garlic
- 3 tbsp neutral oil
- 1 tsp kosher salt
- 1 tbsp shaoxing wine
- 1 tsp white pepper
- 1 tsp chicken bouillon powder
- 1 tsp sesame oil
Equipment
wokspatulaknifecutting board
Tips
- If you cannot find Taiwanese cabbage at your local Asian grocery store, you can use regular green cabbage.
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