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Hand-Torn Cabbage Stir-Fry — finished dish, ready to serve.

Hand-Torn Cabbage Stir-Fry

手撕包菜 · sichuan cuisine · Sichuan

20 min total10 min cooking3 steps spice level 2/5savoryspicy

Tearing the cabbage by hand rather than cutting it gives the pieces ragged edges that catch the sauce and cook up with better texture. This dish is a popular home-style staple, often appearing on lists of favorite cabbage recipes.

Rosa Delgado's profile photoRosa DelgadoThird-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Per serving (4 servings)

Energy (kcal)
3.8(Main ingredients only; seasoning not counted)
Protein (g)
0.2(Main ingredients only; seasoning not counted)
Fat (g)
0(Main ingredients only; seasoning not counted)
Carbs (g)
0.8(Main ingredients only; seasoning not counted)
Sodium (mg)
0.1(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Garlic ingredient identification photo

    garlic大蒜

    3.0 clove

  • Scallion ingredient identification photo

    scallion葱花

    1.0 stalk

  • Dried chiles ingredient identification photo

    Dried chiles干辣椒

    2.0 whole

Techniques you'll use

Steps

  1. 1

    Step 1

    Hand-Torn Cabbage Stir-Fry — step 1 visual checkpoint.

    Wash the cabbage and tear it into bite-sized pieces. Then make the sauce: stir together 2 tablespoons (34 g) light soy sauce, 1 tablespoon (15 g) Chinkiang black vinegar, 1 tablespoon (21 g) oyster sauce, 1 teaspoon (6 g) salt, and 1 teaspoon (4 g) sugar.

    ✅ Done when: The cabbage is clean and torn into even pieces, and the sauce ingredients are fully dissolved into a uniform liquid.

  2. 2

    Step 2

    Aromatic blooming (bao xiang) ↗
    Hand-Torn Cabbage Stir-Fry — step 2 visual checkpoint.

    Heat oil in a wok and stir-fry the scallion, garlic, and dried chilies until fragrant.

    ✅ Done when: The aromatics smell fragrant and the garlic is just turning golden, without browning.

  3. 3

    Step 3

    Stir-frying ↗
    Hand-Torn Cabbage Stir-Fry — step 3 visual checkpoint.

    Add the cabbage and stir-fry until it softens. Pour in the sauce, toss to coat evenly, and remove from the heat.

    ✅ Done when: The cabbage is wilted and tender, with every piece evenly coated in the sauce.