flavorful and easy taiwanese cabbage
Taiwanese cabbage 高麗菜 is the perfect ingredient for a quick and easy side dish! With just a few simple seasonings, you'll have a mouthwatering stir-fry vegetable in under 15 minutes. The sweet and crisp cabbage leaves are a must-try.
servings: 2 servings
ingredients
- 1 pound Taiwanese cabbage outer leaves removed if needed, and roughly chopped into 1-inch pieces
- 1 tablespoon canola oil
- 3 cloves garlic peeled and roughly minced (about 1 tablespoon)
- ½ Thai chili stem removed, cut in half, optional
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce low sodium
- ⅛ teaspoon ground white pepper
- ½ teaspoons sugar
instructions
- Place the cabbage stem side down on the cutting board and cut in half, then cut into quarters. Cut out the stem portions from each quarter piece and discard. You will likely only use half of a whole cabbage for this recipe. The other half can be wrapped in plastic wrap and stored in the refrigerator for another meal. Roughly cut the leaves into 1-inch wide pieces.
- Heat a 12-inch seasoned wok or cast iron pan over medium-high heat until the pan is hot and just starts to smoke (about 15 seconds for a wok or 3 minutes for a cast iron pan).
- Add the canola oil followed by the Taiwanese cabbage. Stir-fry by constantly flipping and moving the cabbage in the wok/pan with a spatula, until it has slightly wilted and some edges have charred.
- Add the minced garlic and Thai chili pepper. Stir for about 5 seconds until the garlic is fragrant, then add the rice vinegar and low sodium soy sauce.
- When the leaves are fully wilted and slightly translucent (about 2-3 minutes), season with ground white pepper and sugar while you continue to toss the cabbage with your spatula. Immediately turn off the heat.
- Transfer to a serving platter and serve hot as a side dish.
equipment and highlighted ingredients
notes
variation for a simpler flavor profile:
1 tablespoon canola oil
1 pound Taiwanese cabbage, washed, drained, and chopped into 1-inch pieces
3 cloves garlic, peeled and roughly minced
½ teaspoon salt, Diamond Crystal kosher salt (use half the amount if using sea salt or table salt)
⅛ teaspoon ground white pepper important note on salt: if you're using table salt instead of kosher salt, make sure to cut back on the amount by half. storage:
Since cabbage is a sturdier vegetable, leftovers do quite well. Store in a covered container and refrigerate for up to 3 days. Any leftover raw cabbage can be stored in plastic wrap or in an airtight container/bag in the refrigerator. As long as the leaves stay dry, properly stored raw cabbage should last for a few weeks or longer. Reheat in the microwave for 30 seconds or in a steamer just for 3 minutes.
These ingredients don't stand up well to freezing since the texture of the cabbage will change.
1 tablespoon canola oil
1 pound Taiwanese cabbage, washed, drained, and chopped into 1-inch pieces
3 cloves garlic, peeled and roughly minced
½ teaspoon salt, Diamond Crystal kosher salt (use half the amount if using sea salt or table salt)
⅛ teaspoon ground white pepper important note on salt: if you're using table salt instead of kosher salt, make sure to cut back on the amount by half. storage:
Since cabbage is a sturdier vegetable, leftovers do quite well. Store in a covered container and refrigerate for up to 3 days. Any leftover raw cabbage can be stored in plastic wrap or in an airtight container/bag in the refrigerator. As long as the leaves stay dry, properly stored raw cabbage should last for a few weeks or longer. Reheat in the microwave for 30 seconds or in a steamer just for 3 minutes.
These ingredients don't stand up well to freezing since the texture of the cabbage will change.
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This recipe was created by Cindy Chou, originally from https://thesoundofcooking.com/taiwanese-cabbage/
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