The TAICHI project is financed with aid from EU

Chinese Cabbage Stir-fry

Asian | Medium | 25 min. | serves 4


  • 2 tablespoons olive 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)


  • In a wok over high heat, add the olive 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!