Hand-Torn Cabbage (Shou Si Bao Cai)
Hand-torn cabbage is a classic Hunan dish. Tearing the cabbage leaves by hand creates uneven edges that better soak up the sauce. Quickly stir-fried with dried chilies and Sichuan peppercorns, it delivers a tangy, spicy, and refreshing crunch that's simply addictive.
Ingredients
10 items- Green cabbage 1/2 head (about 300g)
- Dried red chilies 5-6
- Sichuan peppercorns 1 tsp
- Garlic cloves 3
- Fresh ginger 1 small piece
- Light soy sauce 1 tbsp
- Chinese black vinegar (or rice vinegar) 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （5 steps）
Prepare the cabbage: Cut the cabbage in half, remove the core, and tear into uniform pieces about 4-5 cm (1.5-2 inches) in size. Rinse under cold water and drain thoroughly. Cut the dried chilies into small segments, slice the garlic, and mince the ginger.
Make the sauce: In a small bowl, combine 1 tbsp light soy sauce, 1 tbsp vinegar, 1/2 tsp salt, and 1/2 tsp sugar. Stir until the sugar and salt dissolve completely. Set aside.
Heat a wok over medium-high heat, add 2 tbsp oil and swirl to coat. When the oil is hot (just starting to smoke), add the dried chili segments, Sichuan peppercorns, sliced garlic, and minced ginger. Turn the heat to high and stir-fry for about 10 seconds until fragrant, being careful not to burn the spices.
Add the drained cabbage pieces and turn the heat to the highest setting. Stir-fry quickly, tossing constantly, for about 1-2 minutes. The cabbage should become tender and bright green, with slightly translucent edges and a few charred spots.
Pour the prepared sauce along the edge of the wok (or directly over the cabbage). Continue stir-frying over high heat for about 30 seconds until the sauce coats the cabbage evenly and thickens slightly. Serve immediately.
Tips
The key to this dish is tearing the cabbage by hand rather than cutting it, which creates irregular edges that better absorb the sauce. Use high heat throughout to keep the cabbage crunchy; cooking time should not exceed 3 minutes to avoid releasing excess water. Add the vinegar at the end to preserve its sharp flavor.
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