Garlic Baby Chinese Cabbage (蒜蓉娃娃菜)

Instructions

1. 1Quarter each baby cabbage lengthwise so the core holds the leaves together, then rinse and shake off excess water.

   🔍 Look for

   Visual: 每瓣能看到淡黄菜芯和层层紧抱的白绿叶Each quarter shows a pale yellow core with tightly nested white-green leaves

   You know it's right when: 拎起菜芯时整瓣不散Quarters hold shape when lifted by the core

2. 2Heat 1 tablespoon of oil in a wok over medium-high and lay the cabbage quarters cut-side down in a single layer. Sear undisturbed for 2 minutes.

   🔍 Look for Medium-high 2 分钟 · 2 minutes

   Visual: 切面呈金褐、边缘略带焦糖色，外层叶片稍软Cut faces turn golden-brown with a few darker caramelised edges; outer leaves wilt slightly

   You know it's right when: 飘出甜香的焦白菜味，滋滋声变柔A sweet, toasty cabbage smell rises and the sizzle softens

   Do not crowd the pan or the cabbage will steam and go grey instead of golden.

3. 3Flip the quarters, add the dried chilies and half the garlic to the bare part of the wok, and stir for 20 seconds until fragrant.

   🔍 Look for Medium-high 20 秒 · 20 seconds

   Visual: 辣椒皮变深红，蒜末刚转象牙白Chili skins darken to a deep red; garlic is just turning ivory

   You know it's right when: 冲鼻的辣椒蒜香扑上来，不带苦味A sharp chili-garlic aroma hits you without any bitterness

4. 4Pour in 100 ml of water, cover, and steam over medium heat for 3 minutes until the cores are tender.

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 菜芯变半透明，竹签插入最厚处毫无阻力Cores turn translucent; a skewer slides into the thickest part with no resistance

   You know it's right when: 外层叶片下垂但仍鲜亮不发暗Leaves at the outer edge droop but are still bright, not olive

5. 5Uncover, add the remaining garlic, soy sauce, vegetarian oyster sauce and the vinegar. Spoon the liquid over the cabbage for 1 minute to reduce.

   🔍 Look for Medium-high 1 分钟 · 1 minute

   Visual: 汤汁收掉一半、变成淡琥珀色挂在叶上Liquid reduces by half and turns a light amber that clings to the leaves

   You know it's right when: 边缘气泡油亮且冒得慢Bubbles around the edge are glossy and slow

6. 6Drizzle the cornstarch slurry, toss twice, scatter the scallion and serve the cabbage with the sauce spooned over.

   🔍 Look for

   Visual: 金褐菜面裹着油亮琥珀汁，可见蒜末颗粒Glossy amber glaze on golden-seared cabbage, garlic flecks visible

   You know it's right when: 菜芯绵甜，叶片仍有嚼头The core is creamy and sweet while the leaves still have body