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Din Tai Fung Taiwanese Cabbage with Garlic

by Ruth Reichl
sideTaiwanese
Yield: 4 servingsTotal: 10 minutes
Source: https://cjeatsrecipes.com/din-tai-fung-taiwanese-cabbage-with-garlic/

Ingredients

produce
  • 10 clovesgarlic
  • 1 small headcabbage
pantry staple
  • 1 teaspoonsesame oil(optional)
  • 1/2 teaspoonwhite pepper
  • 1/2 tablespoonchicken bouillon powder
  • 1/4 cupneutral oil
  • 1 teaspoonkosher salt(plus more to taste)
  • 2 tablespoonsShaoxing wine

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle with the optional sesame oil and enjoy.

My notes

Taiwanese cabbage is a flat head cabbage. The leaves are larger and looser than regular green cabbage and it has a mild, sweet flavor. If you can’t find Taiwanese cabbage at your Asian grocery store (99 Ranch), you can substitute with green cabbage. To get as close to the signature light color as Din Tai Fung’s version, use white pepper and chicken bouillon for seasoning (vs soy sauce). Cooking out the water from the cabbage in step 2 is KEY to preventing a soggy cabbage stir fry! The salt will help draw out the moisture, but it is important to cook the excess water until evaporated before moving onto step 3. Push the cabbage to the side of the pan and allow the direct flame to evaporate the excess water. While this dish is best served fresh, you can store this in an air tight container in the refrigerator for up to 2 days. Note, the cabbage will naturally begin to wilt, release moisture, and become soggier as stored.