Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Taiwanese cabbage is sweeter and more tender than normal white cabbage and cooks very quickly. It's the perfect side dish for so many entrees, and not just Asian.

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a wok or a large skillet over medium-high heat. Add garlic and ginger and cook for about 30 seconds. Add cabbage and chile pepper. Stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and salt.

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Cook's Note:

If Taiwanese cabbage (also known as flat cabbage) is not available in your area, you may substitute either savoy or napa cabbage with good results, although the texture will be slightly different.

Nutrition Facts

105 calories; protein 2.8g; carbohydrates 9g; fat 7.5g; sodium 259.1mg. Full Nutrition
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