1 flat cabbage (tat soi) empty heart vegetable
1 Tbsp oil
2 garlic cloves, sliced
1/4 tsp freshly ground black pepper
2 tsp Shaoxing rice wine
light soy sauce to taste
2 tsp roasted sesame oil

Separate the cabbage leaves, wash well and dry thoroughly.

Heat wok over high heat, add the oil and heat until very hot. Stir-fry the garlic for a few seconds. Add cabbage leaves and stir-fry until they have just wilted. Add the pepper and rice wine and toss together. Season with the soy sauce and add the sesame oil.