Stir Fried Hand Torn Cabbage Recipe (手撕包菜)

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  COOK TIME

  Prep 5m • Cook 7m

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1. Green cabbage

   ½ head (about 400 g), core removed

2. Garlic

   2 cloves, thinly sliced

3. Dried red chili peppers

   2–3, broken in half (seeds shaken out if sensitive to heat)

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4. Neutral oil

   1 tbsp (like canola or avocado)

5. Light soy sauce

   1 tbsp

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6. Salt

   ¼ tsp (adjust to taste)

1. Step 1: Tear the cabbage by hand

   Break off leaves, discard the tough white core, then tear into bite-sized pieces—rough edges absorb flavor better than knife-cut slices. Rinse and shake dry (wet cabbage steams instead of searing).

   

2. Step 2: Heat oil, fry garlic only

   Heat oil in a large skillet or wok over medium-high. Add garlic and stir 10–15 seconds until fragrant but still pale. Don’t let it brown.

   

3. Step 3: Add cabbage and dried chilies together

   Immediately toss in all the cabbage and dried chilies. The volume looks huge—it’ll shrink fast. Keep stirring constantly.

   

4. Step 4: Season once cabbage softens slightly

   After about 3–4 minutes, when leaves turn bright green and start to wilt, add soy sauce and salt, then keep tossing.

   

5. Step 5: Stop while still crisp

   Cook just until tender-crisp—usually 6–7 minutes total. The leaves should bend but still have a little snap. Transfer immediately; residual heat will finish cooking.

   

1. Don’t cover the pan. Steaming makes cabbage soggy. You want dry, high-heat stir-frying for that slight char and crunch.

2. No chili? No problem. This dish works fine without heat—just garlic and soy bring enough depth for everyday eating.

3. Adding dried chilies with the cabbage keeps their heat mild and their flavor rounded—they infuse gently instead of burning in hot oil.

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