I love Chinese cabbage with anything, but the Chinkiang vinegar gives this dish a distinct sweet and sour taste. I often just stir-fry cabbage with garlic and extra virgin olive oil for a great result.
Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the ginger and garlic until fragrant. Add the cabbage, stir-fry for 1 minute, then deglaze the wok with the shaoxing. Add the Chinkiang and white vinegars, palm sugar and oyster sauce and cook for another minute, then spoon the cabbage onto a serving plate. Heat the remaining oil until just smoking and carefully douse the cabbage with the hot oil before serving.
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