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.
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.
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.
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.
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.
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.
Transfer to a serving plate and garnish with the green parts of the scallions. Serve immediately while hot.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
