Cabbage is a widely popular vegetable in Chinese cuisine and is commonly enjoyed worldwide. It is more accessible and affordable than leafy greens like bok choy and choy sum, especially in non-Asian countries.

In this video, I want to share a Chinese cabbage stir-fry recipe known as "手撕包菜" (shǒu sī bāo cài). It is translated as "hand-torn cabbage" or "shredded cabbage." in English.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/chinese-ca... )

Ingredients
1 cabbage (750g before peeling)
4 cloves garlic, sliced thinly
5 dried chilies, cut and remove seeds
2 tbsp oil
1 tsp Sichuan peppercorns (optional)
1 tsp salt
1 tsp sugar
1 tbsp light soy sauce
2 tsp rice vinegar

Method:
Wash the cabbage, then pat it dry with a dry cloth.
Cut the cabbage in half and remove the center core of the cabbage.
Gently remove each leaf from the cabbage by hand.
Shred the cabbage leaves into two to three-inch pieces. For the best results, it is recommended to remove the stems.
Cut the dried chilies in half and remove the seeds.
Heat the wok over medium heat and add some oil to it.
Once the oil is hot, stir-fry the optional Sichuan peppercorns until aromatic, then remove the peppercorns with a fine sieve.
Add the dried chilies and garlic to stir-fry until aromatic.
Add the cabbage to the wok, then stir-fry with the chilies for about half a minute over high heat.
Season with salt, sugar, light soy sauce, and vinegar.
Increase the heat again to mix all the seasonings thoroughly with the cabbage, and then remove the wok from the heat to serve.

#handtorncabbage #stirfrycabbage #手撕包菜


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