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Chao Gao Li Cai (Taiwanese Stir-Fried Cabbage)

Taiwanese · Side · Easy

Chao Gao Li Cai (Taiwanese Stir-Fried Cabbage)

Total
18 min
Prep
10 min
Serves
4
Calories
70
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Sweet cabbage leaves turn glossy with garlic and a little chili, a quick Taiwanese side that keeps its pale ribs pleasantly crisp.

Torn leaves cook at different edges in Chao Gao Li Cai (Taiwanese Stir-Fried Cabbage), giving tender greens and crisp ribs in the same forkful. A brief covered finish lets steam reach the thickest pieces without a long simmer.

Taiwanese flat cabbage is especially sweet, but an ordinary green cabbage works well. Keep the pan hot and avoid crowding it with more than the stated amount, or the leaves will shed water faster than it can evaporate.

GarlickyFreshLight30 MinuteOne PanVeganVegetarianGluten-freeDairy-freeNut-freeEgg-freeLow-carb

Method

  1. Heat vegetable oil in a wok over medium-high heat. Add garlic and red chile and stir-fry for until fragrant but not browned.

  2. Add cabbage and toss over high heat for until the edges wilt and the leaves look glossy.

  3. Add water, salt, sugar and white pepper. Cover for to soften the ribs, then uncover and toss for until the water evaporates and the cabbage is crisp-tender.

Forkue tips

  • For ordinary round cabbage, cut the thick ribs more thinly than the leaves so both finish at the same time.

Storing and reheating

Best right away for its crisp ribs. Refrigerate leftovers for up to 2 days and reheat quickly in a hot skillet; prolonged reheating makes the leaves soft.

Kitchen gear

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Nutrition per serving, estimated

70Calories
2gProtein
7gCarbs
5gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Chao Gao Li Cai (Taiwanese Stir-Fried Cabbage): FAQ

Can I use napa cabbage?

Yes, but it releases more water and softens faster. Skip most of the covered steaming and watch the leaves rather than using the full time unchanged.

Why does restaurant cabbage taste sweeter?

Very fresh, sweet cabbage and a hot pan help. Avoid overcooking, which dulls the flavor and removes the contrast between the tender leaves and crisp ribs.

How do I store and reheat Chao Gao Li Cai (Taiwanese Stir-Fried Cabbage)?

Best right away for its crisp ribs. Refrigerate leftovers for up to 2 days and reheat quickly in a hot skillet; prolonged reheating makes the leaves soft.

How long does Chao Gao Li Cai (Taiwanese Stir-Fried Cabbage) take?

About 18 min in total: 10 min prep and 8 min cooking.

What do I need to make Chao Gao Li Cai (Taiwanese Stir-Fried Cabbage)?

The key ingredients are cabbage, garlic, red chile and white pepper, plus pantry basics.

Any tips for Chao Gao Li Cai (Taiwanese Stir-Fried Cabbage)?

For ordinary round cabbage, cut the thick ribs more thinly than the leaves so both finish at the same time.

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