Stir-Fried Sesame Cabbage
Ah the humble cabbage turns into a thing of beauty when stir-fried—tender with still a bit of bite, and so savory. This dish is inspired by restaurant Din Tai Fung’s very delicious, stir-fried cabbage—which it turns out is so easy to make at home—it literally takes minutes. Don’t skip the chicken bouillon powder—it gives an instant depth of flavor and really rounds off the flavors.
Serves 4-6
INGREDIENTS
1 medium cabbage
2 tablespoons neutral oil
2 garlic cloves, sliced
1 teaspoon kosher salt
1 tablespoon soy sauce
1 teaspoon chicken boullion powder
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
Toasted sesame seeds, for garnish
METHOD
Core and cut cabbage into about 1” wide slices, ensure to separate layers.
In a wok over medium-high heat, add oil. When shimmering, add garlic and cabbage (don’t worry—it’ll seem like a lot but it will cook down a lot). Add kosher salt and stir to combine and cook for about 2 minutes.
Stir in soy sauce, bouillon and fish sauce and continue to cook—stirring frequently—until cabbage is tender but still al dente—about 5 minutes more.
Remove from heat, stir in toasted sesame oil then transfer to a serving dish. Garnish with sesame seeds and serve.
Have you made it?
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