Stir-Fried Taiwanese Cabbage recipe

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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
1 tablespoon rice wine vinegar
¼ teaspoon kosher salt, or to taste

Nutrition Info

105.2 calories
carbohydrate: 9 g
cholesterol: : -
fat: 7.5 g
fiber: 2.6 g
protein: 2.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 259.1 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

2 servings

Recipe Note

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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