Taiwanese Garlic Cabbage
Sweet, smoky garlic cabbage stir-fried over high heat until lightly charred and deeply savory. Fast, cheap, and wildly satisfying.
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Rate
Servings: 4 servings
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Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Shaoxing wine
- 1/2 large Green cabbage roughly 4 to 6 cups, chopped
Aromatics & Seasoning
- 2 tbsp Neutral Oil avocado, vegetable, or canola
- 3 cloves Garlic thinly sliced
- 1 tbsp Soy Sauce light soy sauce
- 1/2 tsp Sugar
- 1 tbsp Shaoxing Wine
- White pepper pinch
- Salt to taste
Instructions
Prep the Cabbage and Garlic
- Remove any tough outer leaves.
- Cut cabbage into large, rough chunks, approximately 1" (2.5 cm) wide.
- Chop garlic into thin slices, approximately 1/8" (30 mm) wide.
Heat the Pan
- Place a large skillet or wok over high heat.
- Let it get very hot, then add neutral oil.
Bloom the Garlic
- Add sliced garlic and stir for 10–15 seconds until fragrant but not browned.
Stir-Fry the Cabbage
- Add cabbage and toss immediately.
- Cook on high heat for 3–4 minutes, stirring frequently.
- Let some pieces sit briefly against the pan to develop light char.
Season
- Add soy sauce, sugar, and rice wine.
- Toss aggressively for 30–60 seconds until evenly coated.
- Finish with a pinch of white pepper and adjust salt to taste.
Notes
- High heat is essential for proper charring. Keep cabbage textured, not mushy.
- Dry cabbage thoroughly before cooking to avoid steaming.
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