Taiwanese cabbage is a sweet and tender variety of cabbage rich in sulphur, iron, antioxidants and fibre. It’s tasty raw, but this recipe—using just a few kitchen staples—really brings out the flavour and makes a perfect side dish for nearly any cuisine. It also cooks very quickly making it a weeknight winner!
1 head of Taiwanese cabbage (about 5 cups), chopped into large, bite-sized pieces
1 tablespoon avocado oil
1 teaspoon freshly grated ginger root
1 teaspoon garlic, minced
1 tablespoon rice wine vinegar
¼ teaspoon kosher salt
Optional: ½ teaspoon chilli flakes, 1 tablespoon sesame oil
Heat oil in a large skillet or wok over medium-high heat. Add ginger and garlic and cook for about 30 seconds, until fragrant.
Add cabbage and stir-fry 3 - 4 minutes until volume is reduced by about half.
Remove from heat and stir in rice wine vinegar and salt.
Top with chilli flakes for a kick or drizzle with sesame oil for an enhanced Asian flavour.