Din Tai Fung Taiwanese Cabbage with Garlic (VIDEO)

Din Tai Fung Taiwanese Cabbage with garlic cooked in a bowl.

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Din Tai Fung Taiwanese Cabbage with Garlic (VIDEO)

This copycat Din Tai Fung Taiwanese Cabbage with Garlic is just like the restaurant! It's a super simple recipe that is a delicious side dish and great with dumplings or fried rice.

Prep Time5

Cook Time5

Course: Side Dish

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

¼ cup neutral oil
10 cloves garlic
1 small head Taiwanese cabbage about 1-1.5 lbs
1 teaspoon kosher salt plus more to taste
2 tablespoons Shaoxing wine
½ teaspoon white pepper
½ tablespoon chicken bouillon powder
1 teaspoon sesame oil optional

Instructions

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 1/8th 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.

Notes

Cabbage Tips - Taiwanese cabbage is a flat head cabbage. The leaves are larger and looser than regular green cabbage and it has a mild, sweet flavor. If you can’t find Taiwanese cabbage at your Asian grocery store (99 Ranch), you can substitute with green cabbage.

Color - To get as close to the signature light color as Din Tai Fung's version, I used white pepper and chicken bouillon for seasoning (vs soy sauce).

Avoiding Sogginess - Cooking out the water from the cabbage in step 2 is KEY to preventing a soggy cabbage stir fry! The salt will help draw out the moisture, but it is important to cook the excess water until evaporated before moving onto step 3. I do this by pushing the cabbage to the side of the pan and allow the direct flame to evaporate the excess water (refer to the video).

Storage - While this dish is best served fresh, you can store this in an air tight container in the refrigerator for up to 2 days. Note, the cabbage will naturally begin to wilt, release moisture, and become soggier as stored.

Nutrition