Photograph of the finished Hand-shredded cabbage

China · Bắp cải xé tay xào thịt hun khói

Hand-shredded cabbage

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

What to get ready

  • Photograph of Cabbage Cabbage 1.9 lb
  • Photograph of Bacon Bacon 9.9 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 12
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Tear the cabbage by hand into large pieces along the grain; the rough edges will hold the sauce better than knife cuts.
  2. 2 Fry thinly sliced smoked meat in a dry pan for 5 minutes to render the fat and crisp the edges.
  3. 3 Sauté the dried chili peppers, Sichuan peppercorns, and garlic in the oil for 40 seconds.
  4. 4 Add the cabbage to the pan and stir-fry over the highest heat for exactly 3 minutes, without covering the pan to prevent the vegetables from releasing too much water.
  5. 5 Season the pan with soy sauce and sprinkle with chopped scallions; this Hunan version uses the smoky flavor of the meat instead of vinegar, so no vinegar is added.
Start cooking