Hand-Torn Cabbage Stir-Fry
手撕包菜 · pan chinese cuisine
Tearing the cabbage by hand instead of cutting it gives the pieces ragged edges that catch the sauce and cook more evenly. This version is a casual everyday dish, popular as an easy side or main served over steamed rice.
Yuki TanakaTokyo-born, now in Chicago. I post about dashi, pickles, and bento for picky kids. My kitchen is tiny but my knife game is sharp.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 0(Main ingredients only; seasoning not counted)
- Protein (g)
- 0(Main ingredients only; seasoning not counted)
- Fat (g)
- 0(Main ingredients only; seasoning not counted)
- Carbs (g)
- 0(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 0(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.
2.0 piece
Dried chiles干辣椒
as needed
Techniques you'll use
- Sweet-sour sauce ↗
Balance sugar and vinegar into a bright, glossy coating sauce.
- 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
Tear the cabbage into pieces by hand into a large bowl.
✅ Done when: Done when you have a full bowl of bite-sized, ragged cabbage pieces with no knife-cut chunks remaining.
- 2
Step 2
Prepare the garlic and dried chilies.
✅ Done when: Done when the garlic cloves and dried chilies are peeled, trimmed, and set out and ready to use.
Combine light soy sauce, oyster sauce, sugar, and white vinegar with a small amount of dark soy sauce just for color, and stir well. Set aside.
✅ Done when: Done when the sugar has dissolved and the sauce is a uniform, well-mixed brown liquid.
Heat oil in a wok, then add the garlic and dried chilies and stir-fry until fragrant.
✅ Done when: Done when the garlic is golden and aromatic and the chilies smell toasty — do not let the garlic burn.
Add the torn cabbage and stir-fry continuously.
✅ Done when: Done when the cabbage pieces are evenly coated in oil and just starting to wilt at the edges.
Keep stir-frying until the cabbage softens.
✅ Done when: Done when the cabbage is wilted and tender yet still slightly crisp in the thicker ribs.
Pour in the prepared sauce and keep stir-frying until the cabbage is cooked through, then take it off the heat.
✅ Done when: Done when every piece is glossy and coated with sauce and the cabbage is fully cooked but not mushy.
- 8
Step 8
Transfer to a plate and serve with a bowl of steamed rice.
✅ Done when: Done when the cabbage is plated hot, with any extra sauce pooled and ready to spoon over rice.
- 9
Step 9
Serve and enjoy — drizzling the leftover sauce over the rice is highly recommended.
✅ Done when: Done once everything is on the table and the sauce has been mixed into the rice to taste.