First, cut the cabbage in half. Then use the rolling cut technique -one half flat-side down. Make a diagonal cut, then roll the cabbage a quarter turn and make another diagonal cut. Keep moving and cutting. This creates irregular, chunky pieces with tons of surface area.
The best part of this dish is the cabbage stem. So you can remove the extra leaves and save them for soups or noodles.
Wash well and drain thoroughly.
Fry up
Heat the wok, then add oil and fry the garlic and dried chili pepper until aromatic.
Place the cabbage in, fry for about 1 minute over high heat, then add salt, sugar, light soy sauce, vinegar, and oyster sauce. Quickly mix everything well. Serve hot.