Taiwanese Cabbage with Garlic

Taiwanese Cabbage with Garlic

Din Tai Fung Style

Serves 4-6 as a side dish

Take about 45 active minutes 

This can be vegetarian if you use vegetable bouillon

• Chop a large, cored, flat (Taiwanese) or green cabbage into large, square pieces

  
  

• Heat 1 T vegetable oil in a large pan (a wok would be even better.)

  
  

• Add half the cabbage to the hot oil with a large pinch of salt. Stir and when it's slightly wilted, add the rest of the cabbage

  
  

• To that, add 1/4 cup shaoxing wine, a large pinch of white pepper, and 1 T chicken bouillon. Stir and let the cabbage wilt a bit more

  
  

• Slice 4-6 cloves of garlic. Push the cabbage to the side and add 1 T sesame oil and when it's hot, add the garlic. Let brown. Stir everything back together. Taste and add more salt or pepper as needed

  
  

• Serve garnished with green onions, scallions or chives

Best hot, but also nice room temperature. Will keep for 3 days in the refrigerator.