This stir-fry is fast and easy to make- and easy on your wallet too. Cabbage is so inexpensive, filling, and healthy, but people don’t always know how to prepare it in a way that actually tastes, well…good. If you’re one of those people, give this recipe a try- this dish is savory, tangy, and spicy all at the same time, and sure to become a new favorite.
Ingredients:
- 2 tablespoons oil (use a neutral flavored oil with a high smoke point, such as peanut)
- 6 oz. pork belly (our recommendation), pork loin, or chicken, thinly sliced
- 5 cloves garlic, smashed and cut in half
- 5 dried red chilies, deseeded and very roughly chopped
- 1 1/2 lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried (in a salad spinner, if you have it, or with a kitchen towel)
- 2 teaspoons Shaoxing wine (紹興酒)
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar (I recommend brown sugar for more depth of flavor)
- 1 tablespoon water
- 1/2 teaspoon Chinese black vinegar (Zhenjiang or Chinkiang vinegar, 镇江香醋)
- 2 scallions, cut into 2-inch lengths
Preparation:
- 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 with steamed rice.