This garlicky stir-fried Taiwanese cabbage is inspired by one of my favorite sides at Din Tai Fung—and the best part? It’s ridiculously easy to make at home. Sweet, crisp cabbage is quickly tossed in hot oil with golden garlic, a splash of Shaoxing wine, and a savory seasoning blend that keeps the veggies tender with just the right crunch. Perfect for weeknights when you want something fast but still crave that restaurant magic.
Why I Love This Taiwanese Cabbage Dish
Let me tell you, the first time I tried this at Din Tai Fung, I was honestly surprised by how a simple cabbage stir-fry could be so addictive. There’s just something magical about that garlicky aroma, the tender crunch of the cabbage, and the fact that it tastes clean yet deeply flavorful at the same time.
I’ve made this copycat version countless times at home now—especially when I need a quick veggie dish that doesn’t skimp on flavor. It goes with everything, from simple steamed rice and fried eggs to a full-on dumpling feast. And once you get the hang of this stir-fry technique, you’ll start using it for other veggies too.
Ingredient Tips for Taiwanese Cabbage with Garlic
Here’s what you’ll need and why each one matters:
- Garlic – Slice it thin—about 1/8-inch—to get those beautiful golden garlic chips without burning them. Trust me, burnt garlic is not the flavor we’re after here.
- Taiwanese cabbage – This is the star of the dish. It’s flatter and looser than your usual green cabbage and tastes naturally sweeter and softer. I find it at my local Asian market, but if I’m out or can’t get any, regular green cabbage works too. Just aim for a softer variety and avoid the super dense heads.
- Shaoxing wine – Adds a lovely depth and subtle richness. If you don’t have it, low-sodium chicken broth is a fine substitute.
- White pepper – Milder and more floral than black pepper. It gives that distinct restaurant-style flavor, so I’d recommend keeping some in your pantry if you love Asian cooking.
- Chicken bouillon powder – Here’s the trick to getting that signature Din Tai Fung flavor without darkening the dish. Skip soy sauce here—this gives you that rich umami while keeping the cabbage light in color.
- Neutral oil – Any oil that can take high heat works well here. I usually go for sunflower or canola.
- Sesame oil (optional) – Just a small drizzle at the end can add a toasty finish, but skip it if you’re keeping things extra light.
How to Make Din Tai Fung-Style Cabbage with Garlic
1. Prep the Cabbage and Garlic
First, cut your cabbage in half and remove the tough inner core. Then chop it into 2-3 inch chunks—aim for even pieces so everything cooks at the same pace. Peel and thinly slice the garlic.
This prep takes just 5 minutes, and you can even do it ahead if you’re planning a bigger dinner spread.
2. Saute the Garlic and Add Cabbage
In a large wok or deep skillet, heat up your oil over high heat. Add the garlic slices and cook for about 10 seconds, just until they turn lightly golden—don’t walk away here or they’ll burn fast!
Quickly toss in the cabbage and add a pinch of kosher salt. Stir-fry it for 3–4 minutes. Soon you’ll see a bit of liquid pooling at the bottom—this is the moisture being drawn out. Push the cabbage to one side of the pan and let the flame hit that liquid directly. It’ll evaporate quickly and keep your cabbage from turning soggy.
This little step makes a big difference!
3. Season and Finish
Once that extra water is gone, splash in the Shaoxing wine around the edges of the pan so it sizzles and reduces. Stir everything well, then add the white pepper and chicken bouillon powder. Cook for another 3–4 minutes until the cabbage is just tender but still crisp.
If you’re using sesame oil, drizzle a tiny bit at the end before serving.
My Go-To Tips for the Best Results
- Control the moisture: One of the biggest mistakes I made early on was not cooking off the water properly. Don’t skip the step where you push the cabbage to the side—it helps keep the texture just right.
- Use high heat: This dish needs a hot pan. A wok is ideal, but a deep skillet also works fine. Just make sure your stove is cranked up so you get that quick sear.
- Skip soy sauce: I know, it feels weird not to use it, but we’re going for that light, almost translucent cabbage look. The bouillon gives all the flavor without changing the color.
Make-Ahead and Storage Tips
This is one of those dishes that’s best served fresh—the cabbage keeps its crunch and the garlic stays fragrant. But if you do have leftovers, store them in an airtight container in the fridge for up to 2 days.
Just a heads-up: the cabbage will get a bit softer as it sits and might release more liquid. I usually reheat it in a hot skillet for a couple of minutes to bring it back to life.
How to Serve It
This garlicky cabbage goes with just about anything. I often serve it with jasmine rice and some pan-fried dumplings when I’m craving a quick Taiwanese-style dinner at home.
It also works great with grilled chicken, shrimp, or tofu. If you’re planning a larger spread, this makes an excellent veggie side next to fried rice or noodle dishes.
Sometimes, I even throw in leftover sliced mushrooms or tofu pieces to bulk it up into more of a main dish for lunch.
Din Tai Fung Taiwanese Cabbage
This Taiwanese Cabbage with Garlic is a simple and flavorful side dish that's perfect alongside dumplings or fried rice.
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 and remove the inner core. Chop the cabbage into 2–3 inch pieces and separate the layers. Thinly slice the garlic into 1/8-inch slices.
- In a large wok or deep skillet, heat the neutral oil over high heat. Add the sliced garlic and sauté for about 10 seconds until lightly golden. Immediately add the cabbage and salt. Stir fry for 3–4 minutes until there’s no visible water at the bottom of the pan—this step is crucial to avoid sogginess.
- Once the moisture has evaporated, pour the Shaoxing wine around the edge of the pan. Mix well until the wine is absorbed. Add white pepper and chicken bouillon powder, then continue stir-frying for another 3–4 minutes until the cabbage is slightly wilted but still crisp.
- Drizzle with sesame oil, if using, and serve.
Notes
- Cabbage Tips: Taiwanese cabbage is a flat-head variety with loose, sweet leaves. If unavailable, substitute with green cabbage.
- Color: White pepper and chicken bouillon are used to preserve the dish’s light appearance, instead of soy sauce.
- Avoiding Sogginess: It’s essential to cook out the cabbage’s moisture thoroughly in step 2 to avoid a soggy texture. The salt draws out water, which must be evaporated before moving on. Pushing the cabbage to the side of the pan can help direct heat reach the moisture.
- Storage: Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days. Note that the cabbage will wilt and release more moisture over time.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 496mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use regular cabbage instead of Taiwanese cabbage?
Yes, definitely. It won’t be quite as sweet or soft, but green cabbage works well. Just make sure it’s not too dense and slice it a little thinner if needed.
What can I use instead of chicken bouillon powder?
You can try mushroom seasoning powder or even vegetable bouillon for a vegetarian version. Just avoid dark soy sauce—it’ll overpower the dish and change the color.
Is this dish spicy?
Not at all. But if you want to give it a kick, you could throw in a few sliced fresh chilies or a touch of chili oil at the end.
Can I double the recipe?
Yes, just make sure your wok or pan is big enough. If not, cook the cabbage in batches so it sears instead of steaming.
If you’re like me and crave those restaurant-style side dishes but want to keep things homemade and budget-friendly, this recipe is a keeper. It’s simple, light, and packed with flavor—and once you try it, I have a feeling it’ll become part of your regular weeknight rotation.
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