Chinese Red Cabbage with Orange and Yellow Peppers

Colourful and tasty!
Adapted from "The Woks of Life" Chinese Cabbage Stirfry recipe Link Here

• Wok + Lid
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• 1 tablespoons oil
• 
  
• 5 cloves garlic, smashed and cut in half
• 5 dried red chilies, deseeded and very roughly chopped
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• 1/2 head of red cabbage, chopped into bite sized pieces
• 1/2 yellow pepper, chopped into bite sized pieces 
• 1/2 red pepper, chopped into bite sized pieces
• 
  
• 2 teaspoons Shaoxing wine
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 tablespoon water
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• 1/2 teaspoon Chinese black vinegar
• 2 scallions, cut into 2-inch lengths

Heat wok until it starts smoking a little, then swirl in the oil from the sides.  

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.

Remove the lid, and stir in the dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized.