Chop the cabbage stalk into long slices and tear the leafy part into small pieces. Roughly chop some garlic and dried chili peppers into small pieces.
For the sauce, add half tbsp of soy sauce, half tbsp of black vinegar, half tbsp of oyster sauce, a pinch of salt, a splash of sugar into a bowl, mix well. To thicken the sauce during the cooking process, add half tbsp. of corn starch, and 1 tbsp of water. Mix well until the corn starch is dissolved.
In a skillet, heat up a spoonful of oil with the chili peppers at low heat, and let it slowly release the aroma. (Be careful not to let it burn, otherwise, it will turn black and become bitter)
Add the garlic into the skillet. Once you can smell the garlicky flavor, add in the cabbage. Mix them well and cover them up with the lid. With the lid cover-up, it can help the cabbage cook more quickly.
Open the lid and stir occasionally, cook until the stalk becomes tender. Pour in the sauce and mix everything well. Serve it on a plate and garnish it with some spring onion. Enjoy!