- About 1 tablespoon lard or peanut oil
- 2 tablespoons minced ginger
- 2 or 3 red cayenne chiles, seeded and minced, or 3 tablespoons minced Pickled Red Chiles (see headnote)
- ½ pound boneless pork loin, butt, or tenderloin, thinly sliced
- About ½ pound Napa cabbage, preferably from the stem end, thinly sliced (4 cups loosely packed)
- 1 teaspoon salt, or to taste
- 1 large or 2 small scallions, smashed, cut lengthwise into ribbons and then into 1-inch lengths
- Place a wok over high heat. When it is hot, add the lard or oil and swirl to coat the bottom of the wok, then toss in the ginger and chiles. Stir-fry for about 30 seconds, to a well-blended bright red mass, then add the pork slices and stir-fry until they have all changed color, 1 to 2 minutes. Toss in the cabbage and stir-fry for about a minute. Add the salt and stir, then cover and cook for about 1 minute. Remove the lid and stir-fry a little longer, just until the cabbage is softened but not limp.
- Toss in the scallion ribbons and stir-fry for another 30 seconds or so. Turn out into a wide shallow bowl and serve.