Ingredients
Scale
- 2 tablespoons oil
- 6 oz. pork belly (170g, 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 (680g, 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 black vinegar, scallions, and salt to taste. The cabbage should be wilted but still slightly crunchy and caramelized. Serve hot!
Notes
- You can substitute pork belly with chicken or tofu for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Adjust chili quantity based on your spice preference.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Stir Fry
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg