Ingredients
- 1 ½ lb Taiwanese cabbage (white, flat, or sweet cabbage)
- 10 cloves garlic, thinly sliced
- 3 tablespoons cooking oil
- 1 tablespoon Taiwanese rice wine (Michiu) or Shaoxing wine
- 1 teaspoon chicken bouillon powder (or vegetable bouillon for vegetarian)
- ¾ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Cut cabbage into quarters, remove core, and slice into 2–3 inch pieces. Separate leaves.
- Heat oil in a wok or large pan over medium-high heat until hot.
- Add sliced garlic and sauté for 30 seconds until fragrant, without browning.
- Add cabbage and stir-fry for 2–3 minutes until slightly softened but still crisp.
- Deglaze pan with rice wine, then add bouillon powder, salt, and white pepper.
- Continue stir-frying for 1–2 more minutes until everything is well combined.
- Serve hot as a flavorful side dish.
Notes
- Use high heat and quick cooking to keep cabbage crisp.
- Substitute chicken bouillon with mushroom or vegetable for a vegan version.
- Add chili oil or sesame oil for flavor variation.
- Regular cabbage can be used, though texture and sweetness may vary.
- Do not overcook the garlic—add cabbage once it turns fragrant.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Taiwanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
