Chinese cabbage stir-fry, two ways (手撕包菜)
User Reviews
5.0
108 reviews
Excellent
Chinese cabbage stir-fry, two ways (手撕包菜)
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Hand-torn leaves cooked to a tender-crispy texture, Chinese cabbage stir-fry is simple yet delicious. This recipe shows you two tasty versions.
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Ingredients
For the vegetarian version
- 1 tablespoon cooking oil
- 1 teaspoon Sichuan peppercorn
- 3 cloves garlic, sliced
- 3 lices ginger
- 6 dried chillies or fresh chillies
- 250 g cabbage, hand-torn into small pieces see note 1
- ½ teaspoon dark soy sauce
- ½ teaspoon light soy sauce
- ¼ teaspoon black rice vinegar
- 1 pinch salt
- 1 pinch sugar
For the sausage version
- 1 tablespoon cooking oil
- 2 Chinese sausages (Lap cheong), sliced see note 2
- 1 teaspoon ginger, julienned
- 250 g cabbage, hand-torn into small pieces see note 1
- 1 talk scallions, finely chopped
- 2 teaspoon oyster sauce
- ½ teaspoon light soy sauce
Instructions
For the vegetarian version
- Add cooking oil and Sichuan peppercorns to a cold wok. Sizzle over high heat until fragrant (do not burn). Remove the peppercorns with a spatular.
- Fry ginger, garlic and dried chillies in the oil briefly then stir in cabbage.
- When the cabbage wilts, add soy sauce, black rice vinegar, salt and sugar.
- Stir fry for a further 20 seconds or so. Dish out and serve warm.
For the sausage version
- Heat up the wok until it lightly smokes. Pour in oil then add Chinese sausage and ginger.
- When the sausage slices curl up a little, stir in cabbage and scallions.
- When the cabbage wilts add oyster sauce and light soy sauce.
- Stir fry for a further 20 seconds or so. Dish out and serve warm.
Notes
- Taiwanese flat cabbage and sweetheart cabbage are the best choices for this recipe.
- If you don’t have Chinese sausage to hand, use pork belly slices instead. Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch. Then stir fry the same way.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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