Hand-torn Cabbage

Hand-torn Cabbage

Hand-torn Cabbage is a typical vegetable dish in Hunan cuisine, usually served as the last course of a meal after the meat dishes. Cabbage is rich in

vitamin C the health properties of which may be destroyed easily if met with metals, so people choose to tear it instead of cutting with a kitchen knife. Besides cabbage, other vegetables are also suitable for being torn to protect their nutrition.

Ingredients for Hand-torn Cabbage:
1 Chineze/Napa cabbage (green cabbage), 200 g
green onion stems
fresh red chili
soy sauce
chicken essence (chicken stock/bouillon)
wet cornstarch (made of water and cornstarch, whose proportion is 2:1)
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Preparation for Hand-torn Cabbage:
A. Tear the cabbage leaves into small pieces, wash them, and put onto a plate. Wash the red chili, and place on the cabbage pieces.
B. Wash the garlic cloves, and cut into thin slices. Put onto a small plate.
C. Wash the green onion stems, and cut into 2-3 cm section. Put onto a small plate.

Directions to cook Hand-torn Cabbage:
1.Place a wok over high heat. Fill the wok half full with water. Drop in the cabbage pieces when the water is boiling. Stir and Boil it for 1-2 minutes until 50-60% cooked. Turn off the heat and drain the cabbage pieces through a colander.
2.Pour out the water, and place the wok over high heat until hot. Add some cooking oil, swirling to coat all sides. Add in the garlic slices and green onion sections. Stir it for 20 seconds until fragrant. Add the boiled cabbage pieces and stir-fry for 1-2 minutes.
3.Add the red chili, salt, chicken essence, vinegar and soy sauce, and stir-fry for 20 seconds. Turn to medium heat, and add in the wet cornstarch. Stir-fry for 10 seconds more.
4.Your Hand-torn Cabbage is ready to eat. Turn off the heat and pour onto a prepared serving plate.

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