Hand-torn Cabbage
手撕包菜
Sichuan-style stir-fried cabbage torn by hand and cooked with pork, garlic, and chilies. A simple yet flavorful dish featuring crisp cabbage with smoky wok flavors and aromatic seasonings.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Buy cabbage that has a very smooth surface and feels heavy when picked up.
Such cabbage has sufficient moisture and stir-fries to a very crisp texture.
Cut from the bottom with a knife, then break off piece by piece and tear apart, don't tear too small, larger pieces are better.
After tearing, wash clean.
Cut green onions, ginger, garlic, and dried chili, cut pork belly into very thin slices.
Put oil in the pan, add pork belly first to pan-fry.
Pan-fry the pork belly until slightly charred and oil comes out.
Add green onions, ginger, garlic, and dried chili.
Stir-fry for half a minute.
Pour all the cabbage in, stir-fry on high heat for two minutes.
Pour cooking wine along the edge of the pan, add some salt and stir-fry for one more minute.
Add oyster sauce.
Add light soy sauce.
Add steamed fish soy sauce.
Continue stir-frying for one minute then serve.
- You can add a little vinegar before serving to make it more appetizing.