Copycat Din Tai Fung Cabbage with Garlic
Copycat Din Tai Fung Cabbage with Garlic
Ingredients
- 1 head Taiwanese cabbage, or green cabbage, sliced into 2 to 3-inch pieces
- 6 garlic, cloves, thinly sliced
- 3 tablespoons neutral oil
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon white pepper, or to taste
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon sesame oil, for finishing
Instructions
- 1
Slice the cabbage into 2 to 3-inch pieces. Thinly slice the garlic and set it aside.
⏱️ 5 min
- 2
Heat 3 tablespoons of neutral oil in a wok or large pan over high heat until shimmering.
⏱️ 1 min
- 3
Add the sliced garlic to the hot oil and cook for about 10 seconds, stirring constantly, until it turns a light golden brown. Be careful not to burn it.
⏱️ 1 min
- 4
Immediately add the sliced cabbage and 1/2 teaspoon of kosher salt to the pan. Mix aggressively and stir-fry the cabbage leaves for 1 minute to begin wilting them.
⏱️ 2 min
- 5
Continue cooking and stirring until any excess water that pools at the bottom of the pan evaporates completely. This step is crucial to prevent a watery dish.
⏱️ 2 min
- 6
Deglaze the pan by pouring in the Shaoxing wine and scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 7
Add the white pepper and chicken bouillon powder to the cabbage. Mix well to distribute the seasonings, aiming to maintain the dish's signature light color.
⏱️ 1 min
- 8
Continue to mix and stir-fry the cabbage for another 3 to 4 minutes until it is wilted but still retains a slight crispness.
⏱️ 4 min
- 9
Remove from heat, drizzle with 1/2 teaspoon of sesame oil, toss lightly, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Din Tai Fung Cabbage with Garlic
- 1 head Taiwanese cabbage, or green cabbage, sliced into 2 to 3-inch pieces
- 6 garlic, cloves, thinly sliced
- 3 tablespoons neutral oil
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon white pepper, or to taste
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon sesame oil, for finishing
Instructions
- 1
Slice the cabbage into 2 to 3-inch pieces. Thinly slice the garlic and set it aside.
⏱️ 5 min - 2
Heat 3 tablespoons of neutral oil in a wok or large pan over high heat until shimmering.
⏱️ 1 min - 3
Add the sliced garlic to the hot oil and cook for about 10 seconds, stirring constantly, until it turns a light golden brown. Be careful not to burn it.
⏱️ 1 min - 4
Immediately add the sliced cabbage and 1/2 teaspoon of kosher salt to the pan. Mix aggressively and stir-fry the cabbage leaves for 1 minute to begin wilting them.
⏱️ 2 min - 5
Continue cooking and stirring until any excess water that pools at the bottom of the pan evaporates completely. This step is crucial to prevent a watery dish.
⏱️ 2 min - 6
Deglaze the pan by pouring in the Shaoxing wine and scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 7
Add the white pepper and chicken bouillon powder to the cabbage. Mix well to distribute the seasonings, aiming to maintain the dish's signature light color.
⏱️ 1 min - 8
Continue to mix and stir-fry the cabbage for another 3 to 4 minutes until it is wilted but still retains a slight crispness.
⏱️ 4 min - 9
Remove from heat, drizzle with 1/2 teaspoon of sesame oil, toss lightly, and serve immediately.
⏱️ 1 min