In a bowl, combine soy sauce, oyster sauce, sugar, and Shaoxing wine. Stir until sugar is dissolved. Divide in two portions.
Marinate pork in 1/2 of the sauce for 10 minutes. Meanwhile, chop the garlic and slice the cabbage.
In a pan or wok, heat oil over high heat. Add pork and cook until brown. Add the garlic, ginger and chili oil. Reduce heat to medium and continue cooking until fragrant.
Add sliced cabbage and the rest of the sauce mixture. Add a little bit of water to help “steam” the vegetables. Stir to coat the vegetables. Cover with lid and cook for 1 to 2 minutes until cabbage is tender yet still crisp. Season with salt, to taste. Serve with rice and enjoy!
Notes
Pork - use thinly sliced tender cuts of pork like pork butt or tenderloin. Packed cuts of shabu-shabu or sukiyaki and ground pork can also be used for convenience. Substitute with chicken or beef if preferred.
Shaoxing wine - you can find this in most Asian stores. Substitute with dry sherry or chicken broth if not available.