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 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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Website: tasteasianfood.com/
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