Cut the cabbage into bite-sized pieces and separate any attached leaves.

Mix 1 tbsp vinegar into enough water to submerge the cabbage and soak for 10 minutes to remove pesticides and impurities.

Rinse the cabbage thoroughly under running water and drain well.

Slice garlic into thin pieces (0.3 cm) and chop green onion into small segments (0.3 cm).

Cut bacon into 3 cm pieces.

Heat 2 tbsp cooking oil in a pan and sauté garlic and green onion until fragrant.

Add bacon to the pan and cook until slightly crispy.

Add cabbage to the pan and stir-fry until it starts to wilt.

Season with 1 pinch ground pepper and 2 tbsp oyster sauce, then stir well.

Drizzle 1 tbsp sesame oil and stir to combine.