Taiwanese braised cabbage is often served at street vendors in Taiwan. It is often paired with other popular Taiwanese dishes, such as Taiwanese Braised Pork Rice, Sticky Pork Belly, or Beef Noodle Soup.
Not only is it easy to make at home, but you can also customize it to your liking. We like a simple, healthy, and homey flavor profile, so we use simple ingredients that just enhance the sweetness of the nappa cabbage. You can also add Sa-Cha, or increase the amount of white pepper to give it a more hearty flavor.
Prep Time 10 Minutes
Ingredients:
- 1 large Napa Cabbage, chopped separate with stem and green
- 2 tablespoon Four Season Scallion Sauce
- 2 tablespoons Golden Shallot Oil
- 10-15 Shiitake Mushroom, sliced
- 1 tablespoon garlic, minced
- ½ tsp ground white pepper
- 5 fried tofu, sliced
- 1.5 cup dashi stock or mushroom stock.
- Salt to taste
Instructions:
- In a pot, saute shiitake mushroom with four-season scallion sauce for 3-4 minutes or until fragrant, remove and set aside.
- In the same pot, add golden shallot oil, minced garlic, and the stem of the cabbage, and saute for 3-4 minutes or until the stem has softened.
- Next, add the rest of the cabbage and sauteed mushrooms. Mix well, then add in any stock of your choice. Cover and let it cook on medium-low heat for 10-15 minutes or until the cabbage has softened.
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Add in the sliced fried tofu and white pepper, and season with salt to taste. Mix well, cover, and let it cook for another 5-10 minutes.
Cook, create, kai dong!
