Rustic Hand-Torn Cabbage Delight

1. Prepare the Cabbage

Start by washing and drying the cabbage thoroughly. Once dry, rip the leaves into 1.5- to 2-inch pieces. This rustic tearing adds a charming, homemade feel to your dish.

2. Heat the Wok

Heat a wok over high heat until it’s almost smoking. Add the neutral oil and, if you’re using pork shoulder, sear the thin slices in the hot oil for about 1-2 minutes until the edges are lightly browned. This step is optional, but it adds a rich, savory depth to the dish.

3. Add Aromatics

Once the pork is ready, reduce the heat to medium and add the smashed garlic, fresh ginger slices, dried red chilies (if using), and the white parts of the scallions. Sauté these aromatics for about a minute, ensuring the garlic does not burn, as burnt garlic can impart a bitter taste.

4. Stir-Fry Cabbage

Add the torn cabbage pieces to the wok. Stir-fry the cabbage for about 2 minutes until it just begins to wilt. The key here is to keep the cabbage moving in the wok to ensure even cooking and to maintain a bit of crunch.

5. Add Seasonings

Add the oyster sauce, Shaoxing wine, light soy sauce, sugar, and white pepper to the wok. Turn the heat back up to high and stir everything together vigorously for 1-2 minutes. This high heat not only melds the flavors but also helps cook off any excess liquid. If you prefer your cabbage softer, you can cover the wok for a brief moment to let the steam do its work.

6. Finish and Serve

Finally, stir in the Chinese black vinegar and the green parts of the scallions. Season with fine sea salt to taste. The vinegar adds a subtle tang that brightens the dish, while the scallion greens offer a fresh, vibrant finish.