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Sichuan hand-torn cabbage stir-fry served in a bowl, garnished with dried chilies and Sichuan pepper, highlighting the colorful ingredients.
Alyssa

Sichuan Hand-Torn Cabbage Stir-Fry

A quick and flavorful Sichuan-style stir-fry featuring hand-torn cabbage, garlic, and a blend of spices.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Sides
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • ½ head medium flat cabbage washed and dried
  • 3 cloves fresh garlic peeled
  • 3-4 whole dried chilies Facing Heaven zidantou preferred
  • 2 tablespoons caiziyou (Chinese roasted rapeseed oil)
  • ¾ teaspoon whole huajiao (Sichuan pepper)
  • ¼ teaspoon salt (more to taste)
  • pinch white sugar
  • 1 tablespoon Chinese light soy sauce (Zhongba preferred)
  • 1 teaspoon aged Chinese black vinegar

Equipment

  • 1 Wok or Pan (for stir-frying)

Method
 

  1. Wash and scrub any dirt off the outer leaves of the cabbage, then pat dry or set aside until dry.
  2. Tear up half the head into about 2-inch square sections.
  3. Thinly slice the peeled garlic and set aside.
  4. Chop the dried chilis into halves or thirds (the more seeds exposed, the hotter the dish) and set aside.
  5. Heat the pan and add oil before adding huajiao, chopped chilies, and garlic. Stir-fry rapidly until fragrant.
  6. Add the shredded cabbage, salt, and sugar. Stir-fry for about 2 minutes until the cabbage changes color.
  7. Pour soy sauce and vinegar down the wall of the pan and briefly stir-fry to distribute.
  8. Serve immediately and enjoy!

Notes

Adjust the spice level by varying the amount of dried chilies used.