Chinese cabbage stir-fry, two ways (手撕包菜)
User Reviews
5
Chinese cabbage stir-fry, two ways (手撕包菜)
Description
Chinese cabbage stir-fry, two ways (手撕包菜) offers two distinct flavor profiles using the same main ingredient—hand-torn cabbage. The vegetarian version is seasoned with aromatic Sichuan peppercorns, garlic, ginger, and dried chili, finished with soy sauces and black rice vinegar. The sausage version replaces aromatics with sliced Chinese sausage and scallions, adding oyster sauce and light soy sauce for a richer flavor. Both methods use a quick, high-heat stir-fry technique that wilts the cabbage while preserving a slight crunch.
The resulting dishes highlight the contrasting seasoning: the vegetarian stir-fry is mildly spicy and tangy, while the sausage version features savory meatiness and a touch of sweetness from the sausage. These stir-fries are best served warm as a vegetable side. Adjust the spice level by varying chilies according to preference.
Notes suggest Taiwanese flat cabbage or sweetheart cabbage as ideal for texture. If Chinese sausage isn't available, thinly sliced pork belly marinated in soy sauce, rice wine, white pepper, salt, and cornstarch can be substituted and stir-fried similarly. Removing the Sichuan peppercorns after infusion avoids overpowering bitterness, and using fresh ginger and garlic enhances the aroma.
Ingredients
For the vegetarian version
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon Sichuan peppercorn
- 3 cloves garlic sliced
- 3 lices ginger
- 6 dried chili or fresh chillies
- 250 g cabbage see note 1, hand-torn into small pieces
- ½ teaspoon dark soy sauce
- ½ teaspoon soy sauce light
- ¼ teaspoon black rice vinegar
- 1 pinch salt
- 1 pinch sugar
For the sausage version
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 Chinese sausage see note 2, aka Lap cheong, sliced
- 1 teaspoon ginger julienned
- 250 g cabbage see note 1, hand-torn into small pieces
- 1 talk scallions finely chopped
- 2 teaspoon oyster sauce
- ½ teaspoon soy sauce light
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
- Use Taiwanese flat cabbage or sweetheart cabbage for the best texture in this stir-fry.
- Substitute Chinese sausage with marinated pork belly slices if unavailable.
- Remove Sichuan peppercorns after they release their aroma to prevent bitterness.
- Hand-tear cabbage to preserve texture rather than chopping with a knife.
User Reviews
Overall Rating
5
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