Stir-fry cabbage, no oyster sauce, where's the flavor

Ingredients

• 2 tablespoons ground chicken;
• 2 cloves garlic, minced;
• 1-cm knob ginger, minced;
• 1/2 teaspoon dark soy sauce,
• 1 tablespoon Chinese cooking wine;
• 1/2 head round cabbage, sliced into bite-sizes;
• salt and white pepper to taste

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Preparation

• Heat 1 tablespoon oil in pan/wok, add ginger, then garlic and fry till fragrant.
• Add the ground chicken, breaking up into smaller bits while frying to brown it, adding soy sauce, and then cooking wine .
• (Note: drizzle cooking wine along the edges/side wall of the wok for more aroma in the heat of the pan).
• Add cabbage, fry and mix with ground meat. Add 3-5 tablespoons of water, salt and white pepper to taste.
  
• Cover the wok/pan and allow to simmer at low-medium heat till cabbage turns tender.
• Simmer till mixture reduces. Dish out and serve warm.