Hand-Torn Cabbage
ID: 1544767e...
This classic hand-torn cabbage dish emphasizes a 'crispy' and 'fragrant' profile. Tearing the cabbage by hand creates irregular edges that allow it to better absorb flavors. Through precise seasoning order and heat control, you can achieve a dish that is numbingly spicy, savory, crisp, and water-free.
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🍳 Cooking Flow
Prepare scallions, ginger, and garlic slices, and hand-tear the cabbage (separating stems from leaves). → Heat the wok to sauté ginger, scallion whites, and garlic, then add dried chili peppers to release their aroma. → Stir-fry the cabbage stems first, then add the leaves and a splash of cooking wine while stir-frying over high heat. → Season in order with white pepper, sugar, soy sauce, and salt. → Before turning off the heat, drizzle with Sichuan peppercorn oil and black vinegar to finish, then serve.
Cooking Steps
Brief Cooking Order
Prepare scallions, ginger, and garlic slices, and hand-tear the cabbage (separating stems from leaves). → Heat the wok to sauté ginger, scallion whites, and garlic, then add dried chili peppers to release their aroma. → Stir-fry the cabbage stems first, then add the leaves and a splash of cooking wine while stir-frying over high heat. → Season in order with white pepper, sugar, soy sauce, and salt. → Before turning off the heat, drizzle with Sichuan peppercorn oil and black vinegar to finish, then serve.
Introduction
This classic hand-torn cabbage dish emphasizes a 'crispy' and 'fragrant' profile. Tearing the cabbage by hand creates irregular edges that allow it to better absorb flavors. Through precise seasoning order and heat control, you can achieve a dish that is numbingly spicy, savory, crisp, and water-free.
Step 1
Cut the scallions into sections (separate whites from greens), slice the garlic, and slice the ginger.
Step 2
Tear the cabbage into pieces by hand. Separate the thicker stems from the leaves while tearing.
Step 3
Wash the hand-torn cabbage and soak it briefly in water so the vegetables absorb moisture, making them crunchier and more tender.
Step 4
Heat the wok and add slightly more oil than usual; stir-fry the ginger slices first until fragrant.
Step 5
Add a little sesame oil to the wok to enhance the fragrance.
Ingredients List
Important Notes
Hand-torn cabbage has irregular edges, allowing it to soak up more sauce and provide a better texture than knife-cut cabbage. ✨
Since cabbage stems and leaves have different cooking times, it is recommended to stir-fry them in batches. 💡
Salt should only be added right before removing from the heat; adding it too early will cause the vegetables to release water and lose their crunch. ⚠️
Always use high heat throughout the process to retain moisture and achieve 'wok hei' (breath of the wok). 🔥
Adding black vinegar and Sichuan peppercorn oil right before turning off the heat preserves their volatile aromas without making the dish overly sour. 🍳
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