Dry-Fried Hand-Torn Cabbage with a Sour-Spicy Sauce
㊙️巨好吃的干煸手撕包菜～酸辣开胃又下饭 · sichuan cuisine · Sichuan
This home-style dish comes together in about five minutes and is nearly foolproof. Tearing the cabbage by hand rather than cutting it gives better texture, and constant high-heat stir-frying keeps it crisp-tender rather than soggy.
Fiona AldridgeUK mum of three, sourdough starter named Barry is four years old. I bake through my nan's recipe box and post the wins and the collapsed sponges.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Dried chiles干辣椒
5.6 piece
2.0 clove
0.74 oz
0.9 oz
salt盐
to taste
to taste
1.06 oz
0.21 oz
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Prep the ingredients: wash the cabbage and tear it into small pieces by hand, mince the garlic, and cut the dried chilies into segments.
✅ Done when: All components are washed and cut: cabbage torn into bite-size pieces, garlic minced, chilies segmented.
- 2
Step 2
Make the sauce: in a bowl, add 1 1/2 spoonfuls of light soy sauce.
✅ Done when: The light soy sauce is measured into the bowl.
- 3
Step 3
Add 2 spoonfuls of aged black vinegar to the bowl.
✅ Done when: The vinegar is added and combined with the soy sauce in the bowl.
- 4
Step 4
Add 1 spoonful of oyster sauce.
✅ Done when: The oyster sauce is fully incorporated into the sauce mixture.
- 5
Step 5
Add half a spoonful of sugar.
✅ Done when: The sugar is added and dissolving into the sauce.
- 6
Step 6
Season with salt and chicken bouillon powder to taste, stir well, and set the sauce aside.
✅ Done when: The sauce is evenly mixed and set aside for later.
Heat oil in a wok and sauté the minced garlic and chili segments until fragrant.
✅ Done when: The garlic and chilies are aromatic and sizzling.
Add the cabbage and stir-fry until it softens.
✅ Done when: The cabbage pieces are wilted and tender with slightly softened edges.
Pour in the sauce and stir-fry evenly, keeping the heat on high the entire time, then remove from the wok and serve.
✅ Done when: The cabbage is evenly coated in the glossy sauce and ready to plate.
- 10
Step 10
Serve immediately — it pairs wonderfully with rice, so prepare extra bowls.
✅ Done when: The dish is plated and hot, ready to eat with rice.