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Separate the leaves of the Napa cabbage. Lay one leaf flat on the chopping board. Cut it into bite-sized pieces at a 30-degree angle (please refer to the image in the post above). Repeat to finish the rest.
In a small bowl, mix black rice vinegar, light soy sauce, dark soy sauce, starch, salt, sugar and water. Set aside.
Heat up a wok over high heat until it starts to smoke. Pour in oil then add garlic and dried chilies. Fry until fragrant (do not burn).
Put in the cabbage. Stir fry until the green leafy part starts to wilt but the white part remains crunchy.
Give the sauce a good stir then pour into the wok. Add scallions. Mix well. Remove from the heat once the sauce thickens. Serve immediately.