Hand-Torn Cabbage
About This Dish
I know, I know—it's just cabbage. But hear me out. There's something about tearing it with your hands instead of cutting it that makes it taste completely different. The edges are irregular, so they get crispy in spots, and the texture is just better. This is one of those dishes that takes maybe 5 minutes to make but always hits the spot. It's crisp, slightly spicy, and has that perfect balance of savory and tangy. Sometimes the simplest things are the best things, you know?
Flavors
Nutrition Information
Ingredients
- Cabbage
- Dried chilies
- Garlic
- Light soy sauce
- Rice vinegar
- Sugar
- Salt
- Sichuan peppercorns
Instructions
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1
Tear the cabbage into bite-sized pieces with your hands. Don't use a knife—seriously, it makes a difference. The irregular edges give it better texture. Wash and drain well.
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2
Slice the garlic and cut the dried chilies into segments. If you don't like it too spicy, you can remove the seeds.
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3
Heat your wok or pan until it's smoking hot, then add oil. Add the Sichuan peppercorns and let them sizzle for about 30 seconds until fragrant, then remove them. You just want their flavor in the oil.
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4
Add the dried chilies and garlic, and stir for about 20 seconds until fragrant. Be careful not to burn the garlic.
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5
Add the cabbage and immediately start stir-frying on high heat. You want to work quickly here.
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6
Add light soy sauce, rice vinegar, a pinch of sugar, and salt. Toss everything together.
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7
Cook just until the cabbage is wilted but still crisp—maybe 2-3 minutes total. Don't overcook it, or you'll lose that perfect texture.
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8
Serve immediately. This is best eaten hot.
Cooking Tips
- Hand-tear the cabbage. I know it sounds like extra work, but it really does make a difference. The torn edges cook differently than cut edges, and the texture is just better.
- High heat, fast cooking. You want the cabbage to wilt slightly but still maintain its crunch. Overcook it and you'll have mushy cabbage, which is not what we're going for.
- Don't skip the Sichuan peppercorns. Even though you remove them, they infuse the oil with that numbing, aromatic flavor that makes this dish special.
- If you want to make it heartier, you can add some thinly sliced pork belly at the beginning. Cook it until crispy, then proceed with the rest of the recipe.
Quick Summary
Hand-tear cabbage into pieces, then quickly stir-fry with Sichuan peppercorn-infused oil, dried chilies, and garlic. Season with soy sauce, vinegar, and sugar.
