Go Back

Taiwanese Stir-Fried Cabbage

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Taiwanese
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 400 g Cabbage about half a head, hand-torn into large pieces
Aromatics
  • 4 cloves Garlic smashed or sliced
  • 2 pcs Dried red chillies optional
Seasoning
  • 1/4 tsp Salt
  • 1/4 tsp Sugar or chicken powder
  • 2 tbsp Neutral oil

Equipment

  • Wok or large pan
  • Spatula

Method
 

Prep
  1. Tear the cabbage into large pieces by hand (not cut — torn edges absorb flavor better). Wash and shake off most of the water, leaving a little moisture.
Aromatics
  1. Heat the pan and oil over medium-high heat. Add garlic and dried chillies. Stir-fry until garlic turns light golden.
High-heat toss
  1. Add the cabbage and immediately crank to high heat. Toss continuously, ensuring the leaves get even contact with the hot pan.
Season
  1. Add salt and sugar (or chicken powder). Keep tossing for 3–4 minutes until the cabbage softens slightly but still has a satisfying crunch. Serve immediately.

Notes

  1. Always tear the cabbage by hand — the rough edges hold oil and flavor better than knife-cut pieces.
  2. Keep the heat high throughout. Low heat causes the cabbage to steam and go limp.
  3. A splash of oyster sauce instead of plain salt adds extra savory sweetness.
  4. Add a strip of bacon or a handful of dried shrimp for a serious umami boost.
  5. If you like it crunchier, reduce the stir-fry time and pull it while still bright green.