Chinese cabbage stir fry - quick and easy recipe (手撕包菜)

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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[@TasteofAsianFood]

Hey, please download the recipe and read more about stir fry cabbage from my food blog: tasteasianfood.com/chinese-cabbage-stir-fry/

[@nijinokanata111]

Love a great stir fry, and cabbage is the star here! Delicious !

[@angeladersy4074]

Thanks for taking the time to share your recipe

[@nedialkahornfeldt4902]

I love this recipe. Thank you.❤

[@annalupis7921]

I love it and will make it chef

[@krissydeebeachgirl]

I had no idea that separating each leaf would produce such different results than cutting into strips. Thank you!

[@TasteofAsianFood]

Tearing the cabbage by hand is the easiest way to separate the tender leaves from the stalks, which are not included in the recipe. Indeed, it can be done by using a knife to do it.

[@krissydeebeachgirl]

Thank you! Growing up I only knew to cut the whole cabbage in half and then do strips with the knife from there. Your way is far more to my liking and it comes out crunchier. I’ve done it twice in the past 24 hrs

[@shazia7014]

I made this and its delicious! Thank you

[@rdmoncure9275]

Love your cooking. HAPPY new Years.

[@priamangel999]

very good indeed.

[@ProficientPanda]

Thanks. I have half a cabbage in the fridge from Christmas I need to finish off.

[@angelacastillo2382]

Thank you. Gracias

[@SetGozo]

Thank you, I need practice

[@maggiehiza5884]

Thank you

[@bicivelo]

This is a great recipe. Thank you! Ps from what i have read, the chilli seeds are no hotter than the red part BUT they are more bitter. Anyhow, I'm not sure if it's true or not but I thought it was interesting. Thanks again!

[@digitalartsi]

I just made this and it was fantastic. It made a great side dish for chicken kijiyaki I made. Heheh, Japanese/Chinese fusion xD

[@garylifosjoe]

We have learned to cut it in strips.

[@choonhonglee5980]

👍👍👍

[@samanthimendis3930]

🙂🙂🙂

[@smilenow52]

Why not use Napa? 1:17

[@patriciabennett802]

Naja, alles was man UNTER einer Pfanne anbrät, dürfte wohl verbrennen?? Sicher war IN der Pfanne gemeint!? 🤭

[@anitaperera8606]

U are using the wrong spoon, which will destroy ur wok

[@Teffe-dl6dz]

Absolutely not. We definitely use that in a wok.