Easy Chinese style cabbage stir fry with garlic, green onion, ginger, dried pepper and Sichuan peppercorns.
This is one of the most common easy stir fry dish on my table- Chinese style spicy and sour cabbage stir fry. The Chinese name for this easy cabbage stir fry dish is hand torn cabbage (手撕包菜). You many wonder why it should be hand tearing? Not cutting? Hand shredding can help to remove the tough part of the cabbage and keep the natural grains of the cabbage leaves. We cook the cabbage in a very short time and this type of quick frying can remain the crispy taste of the cabbage.
If you happens to have Sichuan peppercorn and black vinegar at home, this is really a must try dish. Making this at home is so easy but it comes out super great and yummy. In my mind, it is the best way to cook cabbages.
Cook's Note
- Heat your wok or pan at first before adding the oil. Since we are doing a quick frying, we need enough hot kept by the wok. Take full usage of the wok heating by moving the cabbage around the wok.
- The cabbage should be completely drain before frying. Only water on the leaves can spoil the dish by turning quick frying process into steaming or poaching.
Ingredients
- ½ middle size cabbage, hand torn and remove the tough parts
- 2 garlic cloves sliced
- 1 inch root ginger, minced
- 3 to 6 dried chili peppers
- ½ teaspoon Sichuan peppercorn seeds
- 1 tablespoon light soy sauce
- ½ tablespoon black vinegar
- ½ teaspoon salt or as needed
- 1 tablespoon vegetable cooking oil
Steps
Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.
Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.
This process should be finished within 30 seconds.
Chinese Style Cabbage Stir Fry
Ingredients
- 1 middle size cabbage ,hand shredded and remove the tough parts
- 2 garlic cloves sliced
- 1 inch root ginger ,minced
- 3 to 6 dried chili pepper depending how spicy you want it to be
- ½ teaspoon Sichuan peppercorn
- 1 tablespoon light soy sauce
- ½ tablespoon black vinegar
- ½ teaspoon salt or as needed
- 1 tablespoon vegetable cooking oil
Instructions
- Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.
- Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
- Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.This process should be finished within 30 seconds.
Notes
In order to make sure that the flavor is well absorbed by the cabbage, drain the leaves completely before frying.
Recipe is firstly published in 2014 and updated in 2018.
Lisa Morgan
Hi Elaine,
Thanks for another great recipe. So simple and so good. I've also made & loved your General Tso Tofu.
Best wishes,
Lisa
Elaine
Thank you Lisa for stopping by and leaving me such a lovely comment. Happy cooking!
Marya
I made this and it was delicious. Thank you for an easy but awesome dish!
Elaine
Thank you, Marya!
Julia Pitts
One of the best quick lunches I've ever made, hands down. I added julienned carrots and scallions for a little extra veggie boost. Thank you!
Elaine
Happy cooking, Julia!
MsLinda
I love fried cabbage in all it's forms. I keep my white parts of the leaves, just cooking them first and the tender parts second then putting all together. So crispy and delicious!
Elaine
Thanks, Linda. It is a lovely idea to separate the white parts and the leaves.