Description
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.
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
- ΒΌ teaspoon kosher salt, or to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 2