Sort ingredients
christilim7
QR Code
Listen
Pdf
Cut the cabbage in half then remove the inner core with the sharp knife. Cut the cabbage into 2-3 inch pieces and separate the layers. Thinly slice the garlic into ⅛th inch thick slices.
In a large wok or deep skillet, heat ¼ cup of neutral oil over high heat. Add the sliced garlic and sauté until a light golden brown color (about 10 seconds), then immediately add the cabbage and the salt. Stir fry for 3-4 minutes so that there is no visible water pooling at the bottom of the pan. This must be cooked out and evaporated to prevent soggy cabbage.
Once the excess water is cooked off, then add the Shaoxing wine around the edge of the pan. Continue mixing until the Shaoxing wine is dissolved, then add the white pepper and chicken bouillon powder. Mix and stir fry for another 3-4 minutes until the cabbage is slightly wilted but still crisp. Drizzle with the optional sesame oil and enjoy.