Hand-Torn Cabbage Stir-Fry
手撕包菜
This cabbage has tender leaves, lightly browned edges, and ribs with a little crunch. Garlic and salt season it; black vinegar and dried chile are optional.
- Total
- 18 minutes
- Serves
- 4
Before you cook
Dry the leaves thoroughly
Drain and dry the torn cabbage after washing. Water trapped between the leaves cools the pan and makes them steam.
Cook in two batches
Give the cabbage room to touch the hot pan. Crowded leaves release liquid and soften before their edges can brown.
Recipe
Hand-Torn Cabbage Stir-Fry
- Prep
- 10 minutes
- Cook
- 8 minutes
- Total
- 18 minutes
- Serves
- 4
Ingredients
Cabbage and aromatics
Optional seasonings
Instructions
- 1
Tear and dry the cabbage
Pull the leaves away from the core. Tear them into pieces about 2 inches wide, keeping the thick ribs attached to the thinner leaves. Discard the hard core. Wash the cabbage, then drain and dry it thoroughly. Water trapped between the leaves will cool the pan.
- 2
Heat the pan and start the garlic
Heat a wide wok or skillet over high heat until a drop of water evaporates almost at once. Add 1 tablespoon oil, then half the garlic and the dried chile, if using. Stir for about 10 seconds, just until the garlic smells fragrant. Do not let it brown.
- 3
Cook the cabbage in two batches
Add half the cabbage and spread it across the pan. Leave it undisturbed for 30 seconds so some edges take on color, then toss for 2 to 3 minutes. The leaves should wilt while the ribs remain a little firm. Transfer to a plate. Add the remaining ½ tablespoon oil, garlic, and cabbage, and repeat. If either batch sticks before it softens, add up to 1 tablespoon water and let it evaporate.
- 4
Season and serve
Return the first batch to the pan. Add the salt and sugar and toss over high heat for 30 to 60 seconds, until any pooled liquid has mostly evaporated. Turn off the heat and add the black vinegar, if using. Taste a thick rib and adjust the salt. Serve while the cabbage still has a little bite.
Hand-Torn Cabbage Stir-Fry
For this step
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Which cabbage works best?
Green cabbage and Taiwanese flat cabbage both work. A tightly packed green cabbage may need an extra minute; loose flat cabbage softens faster. The goal is tender leaves with ribs that still have some bite.
Optional seasonings
Add black vinegar off the heat so its sharpness stays noticeable. The dried chile goes in with the garlic at the start.
Frequently Asked Questions
Why tear the cabbage instead of slicing it?
Torn pieces have thin edges and thicker ribs, so you get both soft leaves and a little crunch. Cutting works too; keep the pieces large and irregular rather than shredding them finely.
