📝 About This Recipe
This iconic Sichuan bistro classic, known as Hand-Torn Cabbage, is a masterclass in the 'Wok Hei' (breath of the wok) technique. Featuring crinkly layers of green cabbage seared to smoky perfection, the dish balances the numbing heat of Sichuan peppercorns with the sharp fragrance of toasted dried chilies. It is a vibrant, umami-rich experience that transforms the humble cabbage into a crunchy, savory, and addictive centerpiece.
🥗 Ingredients
Main Ingredients
- 500 grams Green Cabbage (Taiwanese or flat cabbage preferred; hand-torn into 2-inch pieces)
- 50 grams Pork Belly (sliced paper-thin to render fat)
- 10-15 pieces Dried Red Chilies (Sichuan Erjingtiao or Facing Heaven varieties, snipped in half)
- 1 teaspoon Sichuan Peppercorns (whole, red or green)
Aromatics
- 3 cloves Garlic (thinly sliced)
- 1 inch Ginger (peeled and sliced into matchsticks)
- 2 stalks Scallions (white parts only, cut into 1-inch lengths)
The Sauce & Seasoning
- 1 tablespoon Light Soy Sauce
- 2 teaspoons Chinkiang Black Vinegar (added at the very end for brightness)
- 1 tablespoon Shaoxing Wine (to deglaze the wok)
- 1/2 teaspoon Sugar (to balance the heat)
- 1/4 teaspoon Salt (adjust to taste)
- 2 tablespoons Vegetable Oil (high smoke point oil like peanut or canola)
👨🍳 Instructions
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1
Prepare the cabbage by removing the core and tearing the leaves by hand into irregular 2-inch pieces. Hand-tearing creates more surface area for the sauce to cling to compared to knife-cutting.
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2
Wash the torn cabbage thoroughly in cold water and spin it completely dry. Any excess moisture will steam the cabbage rather than sear it, losing the desired crunch.
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3
In a small bowl, whisk together the light soy sauce, sugar, and salt. Keep the black vinegar separate to preserve its volatile aroma.
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4
Heat your wok over medium-high heat until a bead of water evaporates instantly. Add 1 tablespoon of oil and swirl to coat.
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5
Add the sliced pork belly. Stir-fry until the fat renders out and the edges become golden and slightly crispy. Remove the pork if you prefer it soft, or leave it in for texture.
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6
Reduce heat to medium. Add the remaining oil if the wok looks dry. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant but not burnt.
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7
Add the dried chilies, garlic, ginger, and scallion whites. Stir-fry for about 20 seconds until the chilies turn a dark, toasted red and the aromatics are pungent.
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8
Turn the heat to the highest setting possible. This is crucial for 'Wok Hei'.
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9
Add the cabbage leaves to the wok. Toss vigorously for 1-2 minutes. The leaves should begin to wilt slightly but remain bright green with charred spots.
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10
Splash the Shaoxing wine around the edges of the wok, allowing the steam to penetrate the cabbage.
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11
Pour the soy sauce mixture over the cabbage and toss for another 30 seconds until every leaf is glazed.
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12
Just before turning off the heat, drizzle the Chinkiang black vinegar around the hot perimeter of the wok so it atomizes and coats the dish in a smoky tang.
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13
Give it one final quick toss and transfer immediately to a warm serving plate. The cabbage should be 'tender-crisp'.
💡 Chef's Tips
Always hand-tear the cabbage; the jagged edges hold onto the sauce much better than straight knife cuts. Ensure the cabbage is bone-dry before it hits the wok to prevent a soggy texture. Don't be afraid of high heat—the goal is to sear the cabbage quickly so it stays crunchy inside. If you are sensitive to spice, remove the seeds from the dried chilies before adding them to the wok. For a vegetarian version, omit the pork belly and add a drop of mushroom bouillon or extra umami-rich soy sauce.
🍽️ Serving Suggestions
Serve as a side dish alongside a rich 'Hong Shao Rou' (Red Braised Pork). Pairs beautifully with a bowl of steaming jasmine rice to soak up the spicy-sour juices. Accompany with a light, chilled cucumber salad to provide a cooling contrast to the Sichuan heat. For drinks, an ice-cold lager or a floral Jasmine tea helps cut through the spice and oil. Works excellently as part of a multi-course family-style dinner with Mapo Tofu.