Begin by chopping the large Napa cabbage into separate stems and greens.

In a large pan, warm 2 tablespoons of Golden Shallot Oil over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Introduce 10-15 slices of shiitake mushrooms into the pan and cook for 4-5 minutes until tender.

Toss in the chopped Napa cabbage stems and stir, cooking for about 3-4 minutes until slightly tender.

Mix in 2 tablespoons of Four Season Scallion Sauce, 0.5 teaspoons of ground white pepper, and 5 slices of fried tofu, followed by 1.5 cups of dashi stock, stirring to combine.

Reduce heat to low and let the Taiwanese Braised Cabbage simmer for 10-15 minutes.

Taste and season with salt as needed before serving.