Taiwanese cabbage (aka flat cabbage) is sweeter and more tender than normal white cabbage and cooks very quickly. It’s the perfect side dish for so many entrées — not just Asian!
Prep Time::10 mins
Cook Time::5 mins
Total Time::15 mins
Servings::2
Ingredients
1 tablespoon avocado oil
3 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and thinly sliced
5 cups Taiwanese cabbage, leaves separated and cut into 1 1/2-inch squares
1 small red chile pepper, thinly sliced (Optional)
1 tablespoon rice wine vinegar
¼ teaspoon kosher salt, or to taste
Directions
Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir 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 season with salt.
Cook’s Note
If Taiwanese 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.