Garlic Stir-Fried Cabbage

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.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 139
• Protein: 2 g
• Carbs: 8 g
• Fat: 10 g

Ingredients

• 500 g White cabbage ( leaves torn by hand )
• 4 piece Garlic ( thinly sliced )
• 2 tbsp Peanut oil
• 1 tbsp rice wine
• 1 tbsp soy sauce
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 1 tsp Sesame oil

Instructions

1. Cabbage preparation

   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. Searing the garlic

   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. Wok stir-frying

   Add the cabbage. Stir vigorously to coat every leaf with oil. The cabbage should soften slightly but remain firm and glossy.

4. Final seasoning

   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.

Chef's tips

• 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.

Storage

Eat immediately to preserve the crunch. Does not store well.