Step 1

Remove the soft green/yellowish part of the cabbage leaves so that the white stem becomes a spear head shape. Cut the soft leaves to 4-5cm/1½-2” long.

Step 2

Cut each white stem in half vertically, then slice each piece diagonally, perpendicular to the vertical cut, into large bite size pieces (see photo in the post, note 3).

Step 3

Cut each shiitake mushroom into quarters or into three pieces (note 4).

Step 4

Heat oil and sesame oil in a frying pan or a wok over high heat.

Step 5

When it just starts smoking, add shallots and pork pieces. Stir fry until the pork is cooked through (about 1-1.5 minutes depending on the thickness of the pork).

Step 6

Add soy sauce and sake to the pan/wok and stir vigorously (note 5), then add Chinese cabbage and shiitake mushrooms. Add a pinch of salt.

Step 7

Stir to coat the sauce over the cabbage until the cabbage pieces become wilted.

Step 8

Turn the heat off, add vinegar and quickly stir. Serve immediately.