Prep 8 min·Cook 6 min

1. 1You're here
   Step 1.

   Cut out the hard core of the cabbage, then tear the leaves into palm-sized pieces. Wash and drain well.

   500 g White cabbage or sweetheart cabbage

   Wok-chan's tip鑊仔貼士

   Torn edges catch the sauce better than cut ones, which is why Taiwanese cooks tear it.
2. 2
   Step 2.

   Heat the oil in a wok over a medium heat and fry the garlic, chilli and dried shrimp for 30 seconds until fragrant but not brown.

   2 tbsp Cooking oil4 cloves Garlic, sliced1 Red chilli, sliced1 tbsp Dried shrimp, soaked in hot water for 10 minutes

   Stir-fry
3. 3
   Step 3.

   Turn the heat to high, add the cabbage and carrot and toss for 1 minute until coated in oil.

   500 g White cabbage or sweetheart cabbage30 g Carrot, cut into thin strips

   1 minStir-fry
4. 4
   Step 4.

   Pour the rice wine down the side of the wok, add the water, cover and cook for 1½–2 minutes.

   1 tbsp Taiwanese rice wine (mijiu)3 tbsp Water

   2 minStir-fry
5. 5
   Step 5.

   Uncover, season with the salt and sugar and toss for 30 seconds until the cabbage is just tender with a little bite. Serve straight away.

   ½ tsp Salt1 pinch Sugar500 g White cabbage or sweetheart cabbage

   Stir-fry