This stir-fry is really meant to be made with Chinese/Tiwanese cabbage, but I didn't have any of that on hand and I did have pretty much the exact right amount of plain green cabbage, so... Green cabbage it is!

Cabbage Stir-Fry

From Woks of Life

Ingredients

• 2 tsp. 绍兴酒 (Shaoxing wine)
• 1 Tbsp. light (regular) soy sauce
• 1/2 tsp. sugar
• 1 Tbsp. water
• 2 Tbsp. oil
• 170g pork belly¹ or loin or chicken thighs, sliced (optional)
• 2 scallions, cut into 5cm lengths, greens and whites separated
• 5-6 cloves garlic, smashed and halved
• 2-5 dried red Thai, cayenne, or arbol chilies, deseeded
• 680g cabbage (preferably Chinese/Tiwanese), hand-shredded into bite-sized pieces
• 1/2 tsp. 镇江香醋 (Chinese black vinegar)

Directions

1. Combine the wine, soy sauce, sugar, and water and set aside.
2. Heat your wok over high heat until it just starts to smoke.
3. Drizzle in oil and swirl to coat the wok.
4. Add the pork (or other protein) and stir-fry for ~1 minute.
5. Add the white parts of the scallions and cook for ~30 seconds.
6. Reduce heat to medium, add the garlic and chilies and stir-fry for another minute or so.
7. Increase heat to high and add the cabbage and the sauce.
8. Stir to combine, then cover and cook for 1-2 minutes.
9. Stir in black vinegar and green parts of scallions.
10. Mix well and serve.

---

¹ I didn't have any pork belly, but I did have a few slices of bacon, so I just tossed those in instead. I think this would also be good with some marinated/bacon-flavoured tempeh or smoked tofu. Judy mentions that the protein element can be omitted entirely, but I did enjoy having the bacon in it. Even though I did use significantly less than the 170g called for. ^Back