Garlic Stir-Fried Cabbage
Ingredients
- 500 gWhite cabbage (leaves torn by hand)
- 4 pcGarlic (thinly sliced)
- 2 tbspPeanut oil
- 1 tbsprice wine
- 1 tbspsoy sauce
- 1 tspWhite sugar
- 1 pinchGray sea salt
- 1 tspSesame oil
Method
Crisp, glistening cabbage leaves, quickly seared in a wok. Golden garlic provides umami depth while a touch of sugar balances the saltiness of the soy sauce.
- 1
Wash the white cabbage. Tear the leaves by hand into irregular 5 cm pieces. Avoid using a knife; torn edges hold the sauce much better.
- 2
Heat the peanut oil in a wok over very high heat. When it starts to smoke, toss in the sliced garlic. It should color instantly without turning black.
- 3
Add the cabbage. Stir vigorously to coat every leaf with oil. The cabbage should soften slightly but remain firm and glossy.
- 4
Pour the rice wine and soy sauce down the sides of the wok to create a thermal shock. Add sugar and salt. Mix for 30 seconds, turn off the heat, and finish with sesame oil.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking hot before adding oil to prevent the cabbage from releasing its juices.
- Do not overcrowd the wok; if doubling the recipe, cook in two batches.
How long does this dish keep?
Eat immediately to preserve the crunch. Does not store well.
