Din Tai Fung Taiwanese Cabbage with Garlic (VIDEO)

• servings: 4 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

1 small head Taiwanese cabbage (about 1-1.5 lbs)

10 cloves garlic

¼ cup neutral oil

1 teaspoon kosher salt (plus more to taste)

2 tablespoons Shaoxing wine

½ teaspoon white pepper

½ tablespoon chicken bouillon powder

1 teaspoon sesame oil (optional)

Directions

Cut the cabbage in half then remove the inner core with the sharp knife. Cut the cabbage into 2-3 inch pieces and separate the layers. Thinly slice the garlic into 1/8th inch thick slices.

In a large wok or deep skillet, heat ¼ cup of neutral oil over high heat. Add the sliced garlic and sauté until a light golden brown color (about 10 seconds), then immediately add the cabbage and the salt. Stir fry for 3-4 minutes so that there is no visible water pooling at the bottom of the pan. This must be cooked out and evaporated to prevent soggy cabbage.

Once the excess water is cooked off, then add the Shaoxing wine around the edge of the pan. Continue mixing until the Shaoxing wine is dissolved, then add the white pepper and chicken bouillon powder. Mix and stir fry for another 3-4 minutes until the cabbage is slightly wilted but still crisp. Drizzle with the optional sesame oil and enjoy.

Nutrition

• Calories: 32 kcal
• Total Fat: 1 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.9 g
• Cholesterol: 0.1 mg
• Sodium: 732 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.2 g
• Protein: 1 g