Keto Taiwanese Fried Cabbage with Dried Shrimp

Ingredients

• 1 medium Cabbage
• 1/4 cup Dried shrimp
• 3 cloves Garlic
• 1 tbsp Soy sauce (tamari for gluten-free)
• 1 tsp Sesame oil
• 1/4 tsp White pepper
• 2 tbsp Avocado oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/4 cup of dried shrimp in a small bowl and cover them with warm water; let them soak for 10 minutes. While the shrimp soak, shred the 1 medium cabbage into thin strips, approximately 0.635 cm wide, and mince the 3 cloves of garlic finely. After 10 minutes, drain the soaked 1/4 cup of dried shrimp thoroughly.
2. 2Place a wok or a large skillet (at least 30.48 cm in diameter) on the stove over high heat. Heat the pan until it is hot, reaching approximately 204.4°C (200°C). Add the 2 tbsp of avocado oil, the minced 3 cloves of garlic, and the drained 1/4 cup of dried shrimp to the hot pan. Sauté, stirring constantly, for 1 to 2 minutes until the garlic is aromatic and the dried shrimp are lightly browned.
3. 3Add the shredded 1 medium cabbage to the pan. Stir-fry for 5 to 7 minutes, tossing frequently, until the cabbage is tender-crisp, meaning it has softened slightly but still has a bite.
4. 4Pour in the 1 tbsp of soy sauce (tamari for gluten-free) and the 1 tsp of sesame oil, then sprinkle in the 1/4 tsp of white pepper. Stir everything together for 30 seconds to 1 minute to ensure the seasonings are evenly distributed and the cabbage is coated.
5. 5Remove the pan from the heat immediately. Serve the dish right away.

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