17 minutes
A delightful, quick, and flavorful stir-fry that brings out the best in simple ingredients.
Taiwanese Cabbage, washed and dried
0 lb
tablespoons
Pork Shoulder, thinly sliced
0 oz
Garlic Clove, smashed
each
Fresh Ginger, ⅛-inch-thick slices
slices
Dried Red Chilies, seeded and sliced into small pieces
count
Scallions, white and green parts separated and cut into 2-inch lengths
count
Oyster sauce
tablespoons
Shaoxing Wine
tablespoons
tablespoons
teaspoons
White Pepper Powder
teaspoons
teaspoons
to taste
1. Prepare Cabbage
Wash and thoroughly dry the cabbage leaves. Tear the cabbage leaves into bite-sized pieces and set them aside.
2. Sear Pork
Heat a wok over high heat until it just begins to smoke, then add 2.5 tablespoons of neutral oil. If using pork, sear it in the hot oil for about 1 to 2 minutes until it is just cooked through and slightly browned. Remove the pork from the wok and set it aside.
3. Cook Aromatics
Reduce the heat to medium and add the smashed garlic, ginger slices, dried chilies, and the white parts of the scallions to the wok. Stir-fry these aromatics for about a minute until they release their fragrant oils.
4. Stir-Fry Cabbage
Raise the heat back to high and add the cabbage pieces to the wok. Stir-fry them quickly for about 2 minutes until the cabbage starts wilting.
5. Add Sauces and Seasonings
Mix in the oyster sauce, Shaoxing wine, light soy sauce, sugar, and white pepper powder. Continue to stir-fry for another 1 to 2 minutes, allowing the sauces to coat the cabbage evenly and cook off any excess liquid.
6. Finish and Serve
Stir in the Chinese black vinegar and the green parts of the scallions. Season with fine sea salt to taste. Give everything a final toss to combine the flavors, then serve the stir-fry immediately while it is still hot.
Comments (0)