Chinese cabbage stir-fry, two ways (手撕包菜)

Method10 steps

1. 1

   Step 1: Choose one two-person version. For the vegetarian version, follow steps 1–5 and skip the sausage version. Wash the cabbage (250 g), remove thick leaf stems and hand-tear 250 g leaves into separate small irregular pieces. Have the sliced garlic, three ginger slices, six dried chillies and measured seasonings within reach before heating the wok.

   Uses 250 g cabbage leaves for the vegetarian version, hand-torn into small pieces · Water as needed to thoroughly wash the chosen cabbage leaves

   
2. 2

   Step 2: Put the vegetarian version’s 1 tbsp oil and 1 tsp whole Sichuan peppercorns into a cold wok. Heat until the peppercorns release their fragrance without burning, then lift out and discard the peppercorns, leaving the fragrant oil.

   Uses 1 tablespoon cooking oil · 1 teaspoon Sichuan peppercorn

3. 3

   Step 3: Add the three ginger slices, three sliced garlic cloves and six dried chillies to the infused oil. Fry briefly without burning, then add the prepared hand-torn cabbage. Toss and stir constantly until the leaves wilt but retain a tender-crisp texture.

   Uses Sichuan-pepper-infused oil, whole peppercorns removed · 3 slices ginger · 3 cloves garlic, sliced · 6 dried chillies (or fresh chillies) · 250 g washed hand-torn cabbage leaves, wash water and thick stems excluded

4. 4

   Step 4: Add the vegetarian version’s ½ tsp dark soy sauce, ½ tsp light soy sauce, ¼ tsp black rice vinegar, one pinch salt and one pinch sugar. Toss to distribute the seasonings evenly.

   Uses Wilted cabbage with ginger, garlic and chillies · ½ teaspoon dark soy sauce · ½ teaspoon light soy sauce · ¼ teaspoon black rice vinegar · 1 pinch salt · 1 pinch sugar

5. 5

   Step 5: Stir-fry for about 20 seconds more, keeping the leaves tender-crisp. Dish out and serve warm for two. Skip the sausage version.

   Finish vegetarian cabbage · 1 minUses Seasoned vegetarian cabbage stir-fry

6. 6

   Step 6: For the sausage version, skip steps 1–5 and follow steps 6–10 only. Wash and hand-tear its separate 250 g cabbage leaves, discarding thick leaf stems. Have the two thinly sliced lap cheong, 1 tsp julienned ginger, chopped scallion, oyster sauce and light soy sauce ready.

   Uses 250 g cabbage leaves for the sausage version, hand-torn into small pieces · Water as needed to thoroughly wash the chosen cabbage leaves

7. 7

   Step 7: Heat an uncoated wok until it lightly smokes, then add the sausage version’s 1 tbsp oil, the two sliced Chinese sausages and 1 tsp julienned ginger. Stir until the sausage slices curl slightly and release some fat. Follow the sausage packet’s cooking directions; for an uncooked pork sausage, cook the slices through to 71°C (160°F) before continuing.

   Uses 1 tbsp cooking oil for the sausage version · 2 Chinese sausages (lap cheong), thinly sliced · 1 teaspoon ginger, julienned

8. 8

   Step 8: Add the sausage version’s prepared cabbage and its chopped scallion (1 stalk). Toss and stir constantly until the cabbage wilts while staying tender-crisp.

   Uses Cooked sausage, julienned ginger and oil · 250 g washed hand-torn cabbage leaves, wash water and thick stems excluded · 1 stalk scallion, finely chopped

9. 9

   Step 9: Add the sausage version’s 2 tsp oyster sauce and separate ½ tsp light soy sauce. Toss to coat the cabbage and sausage.

   Uses Wilted cabbage, sausage, ginger and scallion · 2 teaspoon oyster sauce · ½ tsp light soy sauce for the sausage version

10. 10

    Step 10: Stir-fry for about 20 seconds more. Check that the cabbage is tender-crisp and the sausage is cooked through, then dish out and serve warm for two.

    Finish sausage cabbage · 1 minUses Seasoned sausage and cabbage stir-fry