AT A GLANCE
Wawa in Mandarin means "baby"; in this case it refers to baby Chinese cabbage, also known as wombok or Napa cabbage. Sweet, crunchy and ultra-tender, these cabbages are barely larger than your hand and weigh 300gm-600gm each. In the hands of a Sichuan cook, this humble vegetable takes on stunning smoky-wok flavours. The trick is to toss the cabbage constantly while stir-frying, maintaining heat control, and not to add any water. Tina Li uses Knorr chilli liquid seasoning for this dish but says it's optional.
|01||Heat oil in a large wok over high heat. Add pork and stir-fry until meat begins to curl (15 seconds). Add chillies, stir-fry until fragrant (30 seconds), then add cabbage and stir-fry until well coated (30 seconds). Add oyster sauce, soy sauce, liquid seasoning and 1 tsp salt, stir-fry until wilted (2-3 minutes) and serve hot.|
Note Baby Chinese cabbages are available from select supermarkets and Chinese greengrocers.