Hand-Torn Cabbage
This classic hand-torn cabbage dish emphasizes a 'crispy' and 'fragrant' profile. Tearing the cabbage by hand creates irregular edges that allow it to better absorb flavors. Through precise seasoning order and heat control, you can achieve a dish that is numbingly spicy, savory, crisp, and water-free. Chef's tips: (1) Hand-torn cabbage has irregular edges, allowing it to soak up more sauce and provide a better texture than knife-cut cabbage. ✨ (2) Since cabbage stems and leaves have different cooking times, it is recommended to stir-fry them in batches. 💡 (3) Salt should only be added right before removing from the heat; adding it too early will cause the vegetables to release water and lose their crunch. ⚠️ (4) Always use high heat throughout the process to retain moisture and achieve 'wok hei' (breath of the wok). 🔥 (5) Adding black vinegar and Sichuan peppercorn oil right before turning off the heat preserves their volatile aromas without making the dish overly sour. 🍳
- Time: 15 min
- Servings: 2
Source: ChefChef
Ingredients
- head Cabbage
- section Ginger
- stalks Scallions
- Garlic
- Dried chili peppers
- a dash Sesame oil
- to taste White pepper
- to taste Sugar
- approx. 1 tbsp Soy sauce
- a pinch Salt
- a splash Rice wine
- a dash Sichuan peppercorn oil
- a dash Black vinegar