- 2 tablespoons oil
- 6 oz. pork belly, 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, 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
INSTRUCTIONS:
- 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 dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!
Source: Red Recipes
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