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Cabbage Stir-Fry

By Galen Lau
Adapted from this recipe at

Omit the oil if using pork belly.


Yields: 4 servings


  • 2 tablespoons oil
  • 6 oz. pork belly, pork loin, or chicken, thinly sliced
  • 3 cloves garlic, minced
  • 2 dried red chilies, deseeded and finely chopped
  • 1½ lb. green or red cabbage, cut into 1-inch pieces
  • 2 teaspoons Shaoxing wine
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar
  • 1 tablespoon water
  • ½ teaspoon Chinese black vinegar
  • 2 scallions, cut into 2-inch lengths
  • salt


  1. In a wok over high heat, add the oil. Sear the meat until caramelized.

  2. Turn the heat down to medium. Add the garlic and chili, and stir-fry for a minute, taking care not to burn the garlic.

  3. Add the cabbage, wine, soy sauce, sugar, and water. 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.