Whoever doesn’t like the taste of vegetables for some reason should really be introduced to the benefits of eating healthily through this dish—the fresh, crisp cabbage is an excellent foil for the flavorful combination of Shaoxing wine, soy sauce, sugar for caramelization, and pungent black vinegar, with a dash of spice thrown in from dried and chopped red chilies to please the jaded palate. You can pick from the fatty pork belly, the leaner pork loin cut or the tender and mild chicken breast to stir-fry and top on this tasty bed of cabbage for a dish that is good for your body and a perfect accompaniment to any main you choose. For those seeking to minimize their meat consumption, this is also a great way to taper off without feeling like you’re depriving yourself—with something this delicious, you certainly won’t feel cheated at every meal!
- 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
- 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!
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