Hand-Torn Cabbage

Experience the delightful crunch of hand-torn cabbage, perfectly infused with garlic and spicy chilli peppers. This simple, yet flavorful dish evokes the warmth and comfort of home, making every meal a cherished family moment.

Ingredients:

1. Cabbage: half a head

2. Garlic: 5 cloves

3. Dried chili peppers: 5

4. Light soy sauce: 1 tablespoon

5. Steamed fish soy sauce: 2 tablespoons (can be substituted with light soy sauce and a pinch of sugar)

6. Oyster sauce: 1 tablespoon

7. Chicken powder: half a teaspoon

Method:

1. Tear the cabbage into large pieces, ideally splitting each leaf in half. Place the pieces in water until ready to use. Drain well just before cooking.

2. Get the garlic and dried chili peppers ready. No need to finely chop the garlic; coarser pieces work better.

3. To make the sauce, mix 1 tablespoon of light soy sauce, 2 tablespoons of steamed fish soy sauce (or light soy sauce with a pinch of sugar), 1 tablespoon of oyster sauce, and a suitable amount of chicken powder in a bowl. Stir well to combine.

4. Heat oil in a wok until it’s smoking hot (since most home stoves don’t reach high heat, wait until the oil is extremely hot to make the most of the wok's heat). Add the garlic and dried chili peppers to the oil and stir-fry until fragrant. For added aroma, you can also add a few Sichuan peppercorns.

5. Add the drained cabbage to the wok and stir-fry over high heat. After 20 seconds, add the pre-mixed sauce. Continue to stir-fry for just under a minute. Be careful not to cook for too long to maintain the cabbage’s crunchiness. (If you like a bit of tang, you can add a splash of vinegar at this stage.)

6. Remove from the heat once done. The dish should be vibrant in color, aromatic, and full of flavour. Serve immediately!

Serving Recommendations:

This stir-fried cabbage dish pairs perfectly with steamed white rice. For an added touch, serve with a side of pickled vegetables or a light soup.