Cabbage Stir-Fry

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.