Chinese Shredded Cabbage Stir-Fry

• Gluten free

• Meat

  • 6 oz Pork belly

• Produce

  • 1 1/2 lb Cabbage
  • 5 cloves Garlic
  • 5 Red chilies, dried
  • 2 Scallions

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1/2 tsp Chinese black vinegar
  • 2 tbsp Oil

• Beer, Wine & Liquor

  • 2 tsp Shaoxing wine

• Liquids

  • 1 tbsp Water

Found on thewoksoflife.com

Description

Ingredients

• 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
• 1½ lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried
• 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

Directions

• 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!