Hong Ying is a well-known writer and a great cook. At her local market in Beijing I found a beautiful head of cabbage, a real staple in Beijing kitchens, and some lovely dried shrimp, which inspired me to cook this dish. Since Hong Ying is from Sichuan, I threw in some chilli bean paste too.
Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and dried shrimps and stir-fry for 30 seconds. Then add the cabbage and stir fry for five minutes.
Add the chilli bean sauce and gin (wine or sherry), stir in the stock (or water) and season to taste with salt and freshly ground white pepper. Continue to cook for 10 minutes, or until the cabbage is tender. Serve at once.
