Wash and scrub any dirt off the outer leaves of the cabbage, then pat dry or set aside until dry. Tear the cabbage into about 2-inch square sections.

Thinly slice the peeled garlic and chop the dried chilis. Set aside.

For the hot-oil method, heat your wok or pan until smoking, add the oil, huajiao, chopped chilies, and sliced garlic, and stir-fry rapidly until fragrant.

For the cold-oil method, add oil and huajiao to a cold pan, heat until fragrant, then remove the huajiao, increase heat and add chilies and garlic.

Return pan to high heat, add shredded cabbage, and stir-fry until it changes color, then add salt and sugar.

Pour soy sauce and vinegar down the pan wall and stir-fry briefly. Serve immediately.