Hand-Torn Cabbage Stir-Fry
A quick and vibrant Chinese stir-fry featuring tender cabbage leaves torn by hand, wok-fried with fragrant dried chilies and fresh scallions. The hand-tearing technique creates uneven edges that catch the sauce beautifully.
Story
This classic home-style dish from Sichuan cuisine gets its name from the traditional technique of tearing cabbage by hand rather than cutting it. The rough, irregular edges absorb the flavors better than clean cuts, creating a more textured and flavorful stir-fry.
Ingredients
napa cabbage or regular cabbage, core removed
1 medium head (about 1 lb)
dried red chilies
4-5 pieces
scallions, white and green parts separated
3 stalks
vegetable oil
4 tablespoons
salt
1/2 teaspoon
chicken powder or MSG
1/4 teaspoon
Instructions
1
Prepare the cabbage
Break the cabbage apart by hand, tearing the leaves into roughly 2-inch pieces. Separate the lighter outer leaves from the thicker core leaves—you'll cook the cores slightly longer.
2
Heat the wok
Pour the oil into a wok or large skillet over medium heat. Add the dried chilies and let them sizzle slowly for about 30 seconds until they darken slightly and release their aroma. Don't burn them.
3
Add aromatics
Toss in the white parts of the scallions and stir for 10 seconds until fragrant. Immediately add the thicker cabbage core pieces first, stir-frying for 30 seconds.
4
Finish cooking
Add the remaining cabbage leaves and stir-fry vigorously for 1-2 minutes until just wilted but still crisp-tender. Sprinkle with salt and chicken powder, toss to combine, and remove from heat.
5
Serve
Transfer to a serving plate and garnish with the green parts of the scallions. Serve immediately while hot.
