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.
🌴 Ingredients:
· 1/2 head of cabbage (about 400g, torn into large pieces by hand)
🌴 Aromatics:
· 5-8 dried red chilies (cut into segments)
· 3-4 cloves minced garlic
· A small pinch of Sichuan peppercorns
🌴 Seasonings:
· 1 tbsp light soy sauce (about 10ml)
· 2 tbsp Chinkiang vinegar (about 20ml, the soul of the dish)
· 1 tsp sugar (about 5g, to enhance flavor)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Cabbage
Tear the cabbage into large pieces by hand and discard the tough stems. Wash and drain thoroughly. ⚠️ Note: Never cut it with a knife; the irregular edges from tearing absorb the sauce much better. I’ve tried cutting it, and the texture and flavor were not as good. - Sauté the Aromatics
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. ⚠️ Note: Never use high heat, as the chilies and peppercorns burn easily and turn bitter. I’ve tried it, and they burned in seconds, ruining the dish. - Stir-fry over High Heat
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. ⚠️ Note: 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.
💡 More Crispy and Addictive Veggie Dishes:
If you enjoy this hand-torn cabbage, you should also try my [Dry-Fried Green Beans ] for another incredibly flavorful and crispy vegetable dish.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 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.
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