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Hand Torn Cabbage
Ingredients
Sauce
- 1 tablespoon soy sauce
- 1 teaspoon black vinegar
- 2 teaspoons Shaoxing wine
- ½ teaspoon sugar
- ¼ teaspoon MSG (optional)
- ½ teaspoon kosher salt
Stir Fry
- 12 ounces (330 grams) green cabbage leaves, preferably flat-head cabbage
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon Sichuan peppercorns
- 5 dried red chiles, cut into 1-inch pieces and seeds shaken out
- 3 garlic cloves, minced
Serves 4
Preparation
Make the Sauce: In a small bowl, stir together the sauce ingredients to combine well.
Prepare Stir Fry: Tear the cabbage leaves into roughly 3-inch squares. Heat a wok over high heat until a bead of water evaporates within 1 to 2 seconds of contact. Add the vegetable oil and swirl to coat the sides of the wok. Reduce the heat to medium, then add the ginger and Sichuan peppercorns and stir-fry until aromatic, just a few seconds. Add the dried chiles and stir-fry until they begin to darken, about 20 seconds. Add the garlic and stir-fry for 10 seconds, until fragrant but not yet browned. Increase the heat to the highest setting and add the cabbage. Stir briskly until the leaves are coated in the fragrant oil and starting to reduce in volume, about 30 seconds. Pour the prepared sauce down the hot sides of the wok to release its flavor and stir-fry for about 30 seconds longer, until the cabbage leaves are softened and slightly caramelized on the edges but still crisp. Take the wok off the heat, transfer the cabbage to a dish, and serve.
Recipe from The Vegan Kitchen Cookbook by Hannah Che
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