Hand-torn Cabbage
Hand-torn cabbage is a very classic home-style vegetarian dish, deeply loved for its simple preparation, crisp texture, fresh fragrance and delicious taste. "Hand-torn" is the special feature of this dish - cabbage torn into pieces by hand absorbs flavors more easily than cut cabbage and has a crisper texture. This dish has a vibrant green color and is nutritious, making it a good choice for healthy eating and a favorite among vegetarians.
1Ingredients needed
Main ingredients
- Cabbage500g
- Dried chilies5
- Sichuan peppercorns1 small spoon
Seasonings
- Garlic3 cloves
- Ginger1 small piece
- Light soy sauce2 spoons
- Aromatic vinegar1 spoon
- Saltto taste
- Sugarhalf spoon
- Cooking oilappropriate amount
2Production steps
Prepare cabbage
Remove the old outer leaves from the cabbage, tear into appropriately sized pieces by hand. Wash with clean water and drain well. Slice garlic, shred ginger.
Sauté seasonings
Heat oil in wok, add Sichuan peppercorns and stir-fry over low heat until fragrant, then remove the peppercorns. Add dried chilies, garlic slices and ginger shreds, stir-fry over low heat until aromatic.
Stir-fry cabbage
Turn to high heat, add cabbage pieces and quickly stir-fry until slightly softened but still crisp. Stir-fry for about 2-3 minutes.
Season and serve
Add salt, sugar, and light soy sauce, quickly stir-fry evenly. Finally, drizzle aromatic vinegar along the edge of the wok, quickly stir-fry a few times and serve on a plate.
💡Making Tips
- •Hand-torn cabbage has better texture than cut cabbage and absorbs flavors more easily.
- •Use high heat and quick stir-frying during cooking to maintain the crisp texture of the cabbage.
- •Add aromatic vinegar at the end, drizzling along the edge of the wok to release the fragrance, but don't overcook.
- •Fry the Sichuan peppercorns first until fragrant, then remove them to avoid affecting the texture.