Din Tai Fung Cabbage Recipe: Delicious Stir-Fry in 10 Minutes!
The lightly sweet flavor profile and crunchy texture of Taiwanese cabbage make it perfectly suitable for quick stir-fries. Din Tai Fung Cabbage is a simple preparation where Taiwanese cabbage is the star of the show. You just need a few seasonings to make this dish taste delicious.
I am going to share my version of the Din Tai Fun Cabbage recipe today. It takes a little preparation time and cooking time. The dish will be ready in just 10 minutes. Let’s change the way you used to look at cabbages.
Table of Contents
Din Tai Fung Cabbage Recipe Review
Before getting into the detailed recipe, have a quick overview of the recipe.
| Cuisine: Chinese | Difficulty: Easy | ||
| Total Time: 10 minutes | |||
| Serving | Preparation Time | Cooking Time | Calories |
| 1 person | 5 minutes | 5 minutes | 70 kcal |
Ingredients Needed for Din Tai Fung Cabbage Recipe
You only need a handful of ingredients for this quick hand-torn stir-fry. Here is a detailed list of the ingredients for your convenience.
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Main Ingredients for the Dish
- Chinese Cabbage: Half of cabbage or about 1 lb of cabbage is enough for one person. The cabbage should be fresh and free from any marks on the leaves.
- Garlic: Use one or two cloves of garlic based on your preference.
- Green Onion: Take 1-2 sprigs of green onion and slice them thinly.
- Avocado Oil: Using avocado oil gives a richer flavor profile to the dish. Use 2 tablespoons or about 30g of avocado oil.
Seasonings for the Dish
- Dried Chili Peppers: Use 2-3 dried chili peppers depending on how much heat you want in the dish.
- Sichuan Peppercorns: These are also known as téngjiāo (Chinese: 藤 椒). Use 5-6 of them to enhance the flavor of the dish.
- Soy Sauce: Use 1 tbsp of dark soy sauce.
- Vinegar: 1 tbsp
- Salt: 1/2 (Half) tsp
- Sugar: 1 tsp
Din Tai Fung Cabbage Recipe: Step-by-Step Instructions
The most difficult part of this recipe is preparing the cabbage. Let me tell you the process in detail so that it becomes easy for you to follow.
Step 1: Prepare the Cabbage
You must use a cabbage that has no bruises. Cut a cabbage in half. You will only use half of the cabbage for this recipe, so store the other half carefully. Then, cut the remaining half into quarters. This way, it will be easier to remove the core.
Hold the cabbage firmly on the chopping board and remove the core with a sharp knife. After removing the core, the leaves will come out easily. Separate the leaves and wash them thoroughly. Make sure there is no dirt hiding in the crevices. Then, use a colander to strain the leaves.
For this recipe, you can cut the leaves into 2-3 inch ribbons or tear them by hand. I prefer the hand-torn texture of the cabbage. Gently tear all the leaves into ribbons.
Step 2: Slice the Garlic
Take one or two cloves of peeled garlic cloves. Then, slice the garlic thinly. You can also thinly dice the garlic cloves, but I prefer the chunkier texture of the garlic in this dish.
Step 3: Slice the Green Onion
Wash the green onion thoroughly and slice it thinly. Use both the whitish and greenish parts of it to add more flavor to the dish.
Step 4: Cut the Dried Chili Peppers
Remove and discard the stalk of the dried chili peppers. Then, cut each chili pepper into 3-4 pieces. Shake the peppers lightly to remove all the seeds. You just need the skin of the chili peppers.
Step 5: Prepare the Sauces
Take 1 tbsp of dark soy sauce in a small bowl. Add 1 tbsp of vinegar, 1/2 tsp of salt, and 1 tsp of sugar to the bowl. Mix everything well until the salt and sugar dissolve. It will make the cooking faster.
Step 6: Heat the Wok
You can use a wok or skillet to make this dish. Put it over medium-high heat. Once the wok is hot, add two tbsp of avocado oil to the wok. Let the oil heat up until you start seeing smoke.
Step 7: Fry Garlic, Green Onion, and Chili Peppers
Add sliced garlic, green onion, and dried chili peppers to the wok. Also, add the Sichuan peppercorns and keep frying them for about one minute.
Step 8: Add the Cabbage and the Sauce Mixture
Take the prepared cabbage and add it to the wok. Mix it with the rest of the ingredients and keep stirring the cabbage. After frying the cabbage for about two to three minutes, add the sauce mixture and combine everything well. You should cook the cabbage for one or two more minutes after adding the sauces.
Step 9: Plate the Cabbage and Serve
Your Din Tai Fung Cabbage is now ready! Take the wok off and plate the cabbage. It will go extremely well with meat dishes.
Nutrition Facts of Din Tai Fung Cabbage
Din Tai Fung Cabbage is a super-healthy dish that is low in carbohydrates but high in fiber and other nutrients. Check the nutritional facts of this dish below.
- Total Carbohydrates: 7g
- Protein: 2g
- Total Fat: 5g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Sodium: 21mg
- Potassium: 195mg
- Total Dietary Fiber: 3g
- Total Sugar: 4g
- Vitamin A: 111IU
- Vitamin C: 42mg
- Calcium: 45mg
- Iron: 1mg
Din Tai Fung Cabbage Recipe
Ingredients
Method
- You must use a cabbage that has no bruises. Cut a cabbage in half. You will only use half of the cabbage for this recipe, so store the other half carefully. Then, cut the remaining half into quarters. This way, it will be easier to remove the core.
- Hold the cabbage firmly on the chopping board and remove the core with a sharp knife. After removing the core, the leaves will come out easily. Separate the leaves and wash them thoroughly. Make sure there is no dirt hiding in the crevices. Then, use a colander to strain the leaves.
- For this recipe, you can cut the leaves into 2-3 inch ribbons or tear them by hand. I prefer the hand-torn texture of the cabbage. Gently tear all the leaves into ribbons.
- Take one or two cloves of peeled garlic cloves. Then, slice the garlic thinly. You can also thinly dice the garlic cloves, but I prefer the chunkier texture of the garlic in this dish.
- Wash the green onion thoroughly and slice it thinly. Use both the whitish and greenish parts of it to add more flavor to the dish.
- Remove and discard the stalk of the dried chili peppers. Then, cut each chili pepper into 3-4 pieces. Shake the peppers lightly to remove all the seeds. You just need the skin of the chili peppers.
- Take 1 tbsp of dark soy sauce in a small bowl. Add 1 tbsp of vinegar, 1/2 tsp of salt, and 1 tsp of sugar to the bowl. Mix everything well until the salt and sugar dissolve. It will make the cooking faster.
- You can use a wok or skillet to make this dish. Put it over medium-high heat. Once the wok is hot, add two tbsp of avocado oil to the wok. Let the oil heat up until you start seeing smoke.
- Add sliced garlic, green onion, and dried chili peppers to the wok. Also, add the Sichuan peppercorns and keep frying them for about one minute.
- Take the prepared cabbage and add it to the wok. Mix it with the rest of the ingredients and keep stirring the cabbage. After frying the cabbage for about two to three minutes, add the sauce mixture and combine everything well. You should cook the cabbage for one or two more minutes after adding the sauces.
- Your Din Tai Fung Cabbage is now ready! Take the wok off and plate the cabbage. It will go extremely well with meat dishes.
FAQs
You might have some questions regarding this recipe in mind. Let me clarify some of the frequently asked questions about the Din Tai Fung Cabbage recipe.
Who can eat Din Tai Fung Cabbage?
As this dish is low in carbohydrates and rich in fiber, almost everyone can eat Din Tai Fung Cabbage. If you want to avoid sugar, you can also do that.
Can you eat Din Tai Fung Cabbage raw?
Of course. These cabbages have a mild taste with a hint of sweetness and a lot of crunch. You can eat this cabbage raw if you want to avoid the salt and sugar used in the recipe.
Are Taiwanese cabbage and regular cabbage the same?
No. Regular cabbage has darker leaves with a stronger taste. And its leaves are densely packed. But Taiwanese cabbage is loose-leafed and has a pale green color.
Can I store Din Tai Fung Cabbage?
Yes. You can store the chopped cabbage if you want. After cooking the dish, you can refrigerate it for up to 4 days.
Conclusion
Taiwanese cabbage is one of the healthiest leafy vegetables used in Taiwanese or Chinese cuisines. This succulent vegetable is best enjoyed when you saute the cabbage with seasonings and sauces to retain its crunchy texture. This flavorful, filling, and nutritious side dish can be paired with a lot of main dishes.
From start to end, the Din Tai Fung Cabbage recipe will take just about 10 minutes. Make this amazing cabbage stir-fry to bring some warmth and lightness to your table.
3 Comments
Jonny
March 21, 2024 at 7:54 am
After watching 7 recipe videos, I find this one helpful. Thanks, Jiahe.
Jiahe Kuang
August 11, 2024 at 1:23 am
Thanks for your opinion Jonny
Miu Jei
March 21, 2024 at 7:59 am
It was easy.