Cabbage Stir Fri
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 15
  • 2 small bundles dried glass noodles
  • 1½ pounds Taiwanese cabbage
  • 1 tablespoon light soy sauce
  • ½ teaspoon dark soy sauce
  • ½ teaspoon white pepper
  • ½ teaspoon Chinese black vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon sugar
  • ½ cup water
  • 3 tablespoons vegetable oil
  • 5 slices ginger
  • 4 cloves garlic
  • 3-4 dried red chilies
  • 2 scallions
  1. Soak 2 small bundles of dried glass noodles in cold water for 5 minutes until slightly softened. Drain and cut the glass noodles in half lengthwise. Set aside.
  2. Julienne the cabbage thinly. Prepare the stir fry sauce by mixing together 1 tablespoon light soy sauce, ½ teaspoon dark soy sauce, ½ teaspoon black vinegar, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, ¼ teaspoon sugar, and ½ cup water.
  3. Heat 3 tablespoons of oil in a wok over medium heat. Cook the ginger and garlic until the garlic has browned lightly. Add the cabbage, and turn the heat to the highest setting. Stir fry for 1-2 minutes until the cabbage is slightly wilted. Add the dried chilies (if using).
  4. Add the prepared sauce and the glass noodles. Stir and mix everything well, turning down the heat a bit if the dish is becoming too dry and risks getting burned. Salt to taste and add the scallions. Stir to combine once more, and serve!
Healthy and Happy!