- 1 head Savoy cabbage, cored and cut into 1-inch squares
- 4 teaspoons canola oil
- 2 tablespoons Shao Hsing rice wine or dry sherry (see Note)
- 4 teaspoons black bean-garlic sauce (see Note)
- 1 bunch scallions, minced
- 2 teaspoons distilled white vinegar
- 2 teaspoons toasted sesame oil
- 5 dashes hot sauce, or to taste
- Preheat oven to 500 degrees F. Toss cabbage and canola oil in a large roasting pan and spread out in an even layer. Roast until beginning to wilt and brown, about 15 minutes.
- Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue roasting until tender, about 5 minutes more. Toss with scallions, vinegar, sesame oil and hot sauce until combined.