手撕包菜，是湘菜和川菜馆里最受欢迎的素菜之一。包菜用手撕成大片，边缘不规则更容易入味。大火快炒，包菜脆爽不出水，带着干辣椒的焦香和香醋的酸爽，配米饭简直绝了。
Hand-torn Cabbage is one of the most popular vegetable dishes in Hunan and Sichuan restaurants. The cabbage is torn by hand into large pieces, and the irregular edges absorb the sauce much better. Stir-fried over high heat, it stays crispy without releasing water, with the smoky aroma of dried chilies and the tang of vinegar. It’s the perfect match for steamed rice.
🌴食材 | Ingredients：
主料： 包菜（卷心菜），半颗（约400g，用手撕成大片）。/ Main: Cabbage, 1/2 head (about 400g, torn into large pieces by hand).
辅料： 干红辣椒，5～8个（剪段）；蒜末，34瓣；花椒，1小撮。/ Auxiliary: Dried red chilies, 5-8 (cut into segments); Minced garlic, 3-4 cloves; Sichuan peppercorns, a small pinch.
🌴调味 | Seasonings：
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
香醋，2勺（约20ml，灵魂）。/ Chinkiang vinegar, 2 tbsp (about 20ml, the soul).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理包菜
包菜用手撕成大片，去掉硬梗。洗净后一定要沥干水分，越干越好。⚠️ 千万别用刀切，手撕的边缘不规则，更容易吸附酱汁。我试过用刀切，口感差很多，也不入味。
Tear the cabbage into large pieces by hand and discard the tough stems. Wash and drain thoroughly. ⚠️ Never cut it with a knife; the irregular edges from tearing absorb the sauce much better.
2，爆香底料
锅里倒油，油热后放入干红辣椒段和花椒，小火炒出香味。加入蒜末，继续炒香。⚠️ 千万别用大火，辣椒和花椒很容易炒糊发苦。我试过火太大，几秒钟就糊了，整锅菜都毁了。
Heat oil in a pan, add the dried chilies and Sichuan peppercorns, and stir-fry over low heat until fragrant. Add the minced garlic and continue to stir-fry. ⚠️ Never use high heat, as the chilies and peppercorns burn easily and turn bitter.
3，大火快炒
转大火，倒入沥干的包菜，快速翻炒1~2分钟。包菜边缘微微变软时，加入1勺生抽、2勺香醋、1小勺白糖和少许盐，继续大火翻炒均匀，出锅。⚠️ 千万别炒太久，包菜出水就不脆了。我试过炒过头，结果软塌塌的，像水煮白菜。
Turn to high heat, add the drained cabbage, and stir-fry quickly for 1-2 minutes. When the edges start to soften, add the light soy sauce, vinegar, sugar, and salt. Stir-fry over high heat until combined, and serve. ⚠️ Never overcook it, or the cabbage will release water and lose its crunch. I’ve tried it, and it turned out mushy like boiled cabbage.
宝宝们，手撕包菜的精髓在于“手撕入味，大火脆爽”。包菜一定要手撕，洗净后沥干水分。全程大火快炒，千万别炒太久，否则出水变软。香醋是灵魂，一定要放足。
Tips: The key to Hand-torn Cabbage is “torn for flavor, high heat for crunch.” Tear the cabbage by hand, drain it well, and stir-fry over high heat. Never overcook it, or it will release water and become soggy. The vinegar is the soul of this dish, so don’t be shy with it.
这道【手撕包菜 | Hand-torn Cabbage】是湘菜和川菜馆里最受欢迎的素菜之一。如果你喜欢这种酸辣脆爽的口感，还可以试试我之前写的【干煸四季豆 | Dry-Fried Green Beans】。想看更多经典家常菜，可以逛逛我的【家常菜】分类。
If you enjoy this spicy and sour crunch, you should also try my Dry-Fried Green Beans. For more classic home-style dishes, check out my Home-style Recipes category.
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