Chinese cabbage stir-fry, two ways (手撕包菜)
Hand-torn leaves cooked to a tender-crispy texture, Chinese cabbage stir-fry is simple yet delicious. This recipe shows you two tasty versions.
- Prep time
- 5 min
- Cook time
- 2 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp cooking oil
- 1 tsp Sichuan peppercorn
- 3 clove garlic, sliced
- 3 slice ginger
- 6 dried chillies (or fresh chillies)
- 250 g cabbage, hand-torn into small pieces (see note 1)
- 1/2 tsp dark soy sauce
- 1/2 tsp light soy sauce
- 1/4 tsp black rice vinegar
- 1 pinch salt
- 1 pinch sugar
- 1 tbsp cooking oil
- 2 Chinese sausages (Lap cheong), sliced (see note 2)
- 1 tsp ginger, julienned
- 250 g cabbage, hand-torn into small pieces (see note 1)
- 1 stalk scallions, finely chopped
- 2 tsp oyster sauce
- 1/2 tsp light soy sauce
Instructions
- 1
Add cooking oil and Sichuan peppercorns to a cold wok. Sizzle over high heat until fragrant (do not burn). Remove the peppercorns with a spatular.
- 2
Fry ginger, garlic and dried chillies in the oil briefly then stir in cabbage.
- 3
When the cabbage wilts, add soy sauce, black rice vinegar, salt and sugar.
- 4
Stir fry for a further 20 seconds or so. Dish out and serve warm.
- 5
Heat up the wok until it lightly smokes. Pour in oil then add Chinese sausage and ginger.
- 6
When the sausage slices curl up a little, stir in cabbage and scallions.
- 7
When the cabbage wilts add oyster sauce and light soy sauce.
- 8
Stir fry for a further 20 seconds or so. Dish out and serve warm.