Photograph of the finished Shou si bao cai (hand-torn cabbage stir-fry)

China · Bắp cải xé tay xào chua cay

Shou si bao cai (hand-torn cabbage stir-fry)

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cabbage Cabbage 800 g
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Sichuan peppercorns Sichuan peppercorns 4 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Rice vinegar Rice vinegar 40 ml
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Sugar Sugar 12 g
  • Photograph of Salt Salt 8 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Tear the cabbage into large pieces by hand, wash thoroughly, and drain well.
  2. 2 Sauté chopped dried chili peppers and Sichuan peppercorns in hot oil for 30 seconds, then add crushed garlic.
  3. 3 Add the cabbage to the pan and stir-fry over high heat for 2 minutes until the leaves are tender but still crisp.
  4. 4 Pour vinegar along the sides of the pan, season with soy sauce, sugar, and salt, and stir for another minute.
  5. 5 Turn off the heat and serve immediately so the cabbage doesn't release too much water.
Start cooking