Stir-Fry Taiwanese Cabbage

Taiwanese cabbage is definitely a very under-appreciated vegetable. Although similar in appearance to lettuce and other leafy vegetables, this cabbage belongs to the same family as Brussel sprouts and cauliflower—this cruciferous vegetable is packed full of nutrients! It’s crunchy and slightly sweet, making for a perfect pair with carrots in stir fry!

I add dried shrimp for extra umami flavor, but you can definitely leave it out and replace it with shiitake mushrooms for a vegan option. Sometimes, I also like to add Sichuan peppercorns to the hot oil (and drain them out once they become aromatic) for another dimension of spice.

Stir-Fry Taiwanese Cabbage
Prep Time: 15 mins
Cook Time: 15 mins
Yield: 4 servings

Ingredients

• ½ head Taiwanese cabbage, torn into bite-sized pieces
• 1 carrot, julienned
• 6 cloves garlic, thinly sliced
• 2 tbsp dried shrimp, pre-soaked for 30 minutes
• ½ tsp chili flakes
• 1 tbsp tamari/soy sauce
• 1 tbsp vegetable oil
• Salt, to taste
  
  

Directions

1. Heat oil over medium high heat in a large wok. Add garlic and dried shrimp, frying for 1 minute until fragrant.
2. Add cabbage and carrots and stir fry until the cabbage volume reduces in half and some pieces become charred.
3. Add chili flakes and tamari/soy sauce and stir through until evenly incorporated and liquid evaporates. Add salt to taste and serve warm with rice.

Per serving: 85 calories: 11 g carbs; 3.7 g fat; 3.7 g protein