Separate the cabbage leaves and then break them up roughly but in not too small pieces.
Drop them into boiling water.
Boil them for 4 minutes, then drain them very well.
Blend together the salt, Ve-Tsin, pepper, pinch of sugar and 1 teaspoon cornflour and 1 teaspoon water and work them well into the meat.
Get 1 tablespoon oil very hot in the frying-pan.
Cook the cabbage pieces in it for 1 minute, while moving them about.
Remove them.
Wipe out the pan.
Heat the remaining oil in it.
Fry the garlic to a pale gold colour and then discard it.
Quickly fry the pork in the oil for 4 minutes.
Add another pinch of sugar, sherry, chicken stock and soy sauce.
Bring to the boil.
Stir in the remaining cornflour, blended with the rest of the water and boil for 1 1/2 minutes.
Return the cabbage to the pan and heat through.