Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil
  • 6 oz. pork belly ((170g, pork loin, or chicken, thinly sliced))
  • 5 cloves garlic ((smashed and cut in half))
  • 5 dried red chilies ((deseeded and roughly chopped))
  • 1 1/2 lb. cabbage ((680g, hand-shredded into bite sized pieces, washed, and thoroughly dried))
  • 2 teaspoons Shaoxing wine
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon water
  • 1/2 teaspoon Chinese black vinegar
  • 2 scallions ((cut into 2-inch lengths))

Instruction

  • In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
  • Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!