Start by slicing your chosen protein and setting it aside. Thin slices ensure even cooking. Next, prepare your vegetables—shred the cabbage and wash it thoroughly. Drying the leaves is crucial, as excess water can create steam rather than stir-frying.

Heat a wok or large skillet over medium-high heat. Add the cooking oil and let it heat up until shimmering. The right temperature will give your vegetables the perfect sear.

Once the oil is hot, add the garlic and dried red chilies. Stir-fry for about 30 seconds until they release their fragrance. Be cautious not to burn the garlic; it can turn bitter quickly.

Introduce your prepped protein to the pan. Stir-fry until it’s browned and cooked through, about 3-5 minutes. The sizzling sound is music to my ears. It signals that we’re on the right track!

Now, toss in the shredded cabbage. Stir it around, allowing it to wilt slightly while keeping some of that crunchy texture. This takes roughly 2-3 minutes.

Pour in the light soy sauce and Shaoxing cooking wine. Drizzle the black vinegar and sprinkle the sugar. Toss everything together to ensure the cabbage is coated evenly. At this stage, the kitchen will be filled with enticing aromas.

Add the scallions and ginger. Cook for another minute, just enough to let the flavors meld without losing that vibrant colr.o

Finally, remove the wok from heat and drizzle the toasted sesame oil over the stir fry. This step adds an irresistible finish. Serve immediately and enjoy the fruits of your labor.