Hand-Torn Cabbage (Shou Si Bao Cai)
A classic Hunan dish, hand-torn cabbage is crisp and refreshing, stir-fried with dried chilies and Sichuan peppercorns, creating a perfect balance of sour, spicy, and savory flavors. Quick and easy, yet incredibly satisfying.
Ingredients
12 items- Cabbage (green cabbage) 1 medium (about 500g)
- Dried red chili peppers 10
- Sichuan peppercorns 1 tsp
- Garlic 3 cloves
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Black vinegar (Chinkiang or aged) 1 tbsp
- Sugar 1/2 tsp
- Salt 1/2 tsp
- Chicken bouillon (optional) 1/4 tsp
- Vegetable oil 2 tbsp
- Sesame oil (optional) 1 tsp
Nutrition
Steps （7 steps）
Tear the cabbage into bite-sized pieces, about 5 cm square, discarding the tough core. Soak in a large bowl of water for 10 minutes, then drain well and pat dry to avoid excess water during cooking.
Cut the dried chilies into small sections (about 1-2 cm) using scissors. Lightly crush the Sichuan peppercorns. Mince the garlic and ginger.
In a small bowl, combine light soy sauce, black vinegar, sugar, salt, chicken bouillon (if using), and 1 teaspoon of water. Stir until sugar and salt are fully dissolved to make the sauce.
Heat a wok or skillet over high heat, add vegetable oil, and heat until it shimmers slightly (about 70% hot). Reduce heat to medium, add dried chili sections and Sichuan peppercorns, stir-fry until fragrant and the chilies darken slightly, about 10 seconds, being careful not to burn them.
Turn the heat to high, add the drained cabbage pieces to the wok. Immediately stir-fry quickly to distribute heat evenly. Stir-fry vigorously for about 1 minute until the edges of the cabbage soften and change color.
Pour the prepared sauce along the sides of the wok while continuing to stir-fry, ensuring the cabbage is evenly coated. Add the minced garlic and ginger, continue stir-frying over high heat for about 30 seconds until the garlic aroma is released and the cabbage becomes slightly translucent and tender yet crisp.
Turn off the heat, drizzle with sesame oil (if using), and toss quickly. Immediately transfer to a serving plate and serve hot.
Tips
The key to this dish is tearing the cabbage by hand instead of cutting it, which minimizes cell wall damage and preserves a crispier texture. Use the highest heat possible for a quick stir-fry to avoid water release. The dried chilies and Sichuan peppercorns should be fried just until fragrant to avoid bitterness. Adjust vinegar and sugar to taste.
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