Instructions: Thinly slice cabbage, then coarsely chop, or grate on a coarse grater. Discard any tough stems; you should have about 4 cups of cabbage. Set aside.

Heat a large wok over medium-high heat. Add the oil, and swirl to coat the wok. Toss in the pork slices and garlic, lower heat to medium, and stir-fry until garlic begins to change color and pork fat begins to melt, about 2 minutes.

Add dried chiles, ginger, and star anise, and continue to stir-fry for about 2 minutes. Raise heat to high, toss in cabbage, and stir-fry for 1 minute, pressing cabbage against side of wok. Add salt, and continue to stir-fry until cabbage wilts and softens, about 5 minutes. Add soy sauce, then stir-fry for another minute or so, again pressing the cabbage firmly against the hot sides of the wok, until cabbage is quite soft and wilted with the occasional very slight bit of crunch. Taste for seasoning.

Serve hot with cooked rice. Serve as a spicy side dish alongside steamed or grilled fish.

This recipe yields 4 servings.

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