Sichuan-inspired · Vegetarian

Hand-torn Cabbage

Name: Hand-torn Cabbage
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400 g green cabbage; 2 pieces garlic cloves, sliced; 2 pieces dried chillies, optional; 1.5 tbsp neutral oil; 1 tbsp light soy sauce; 1 tsp rice vinegar

手撕包菜 · Shǒu sī bāo cài

Cabbage torn into small pieces and tossed with garlic and vinegar. A wide pan helps the edges brown instead of steam.

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Prep8 min

Cook8 min

Serves2

DifficultyEasy

Hand-torn Cabbage — ingredient illustration, not a photo — Original ingredient illustration · not a photograph · China Table · CC0 1.0

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Tear and dry
Remove the hard core. Tear leaves into 4 cm pieces, wash, and drain thoroughly.
02
Warm aromatics
Heat oil over medium heat. Stir garlic and optional chillies for about 20 seconds.
03
Toss the cabbage
Increase to medium-high heat and add cabbage, in batches if the pan is crowded. Toss 4–6 minutes until stems are tender.
04
Season at the end
Add soy sauce and vinegar. Toss for 30–60 seconds, then serve while hot.

A little kitchen wisdom

Wet cabbage cools the pan quickly. Dry it well, and keep the garlic from burning.

Can’t find an ingredient?

Dried chillies: Omit for a mild garlic-vinegar version.

Cook safely

Serve freshly cooked; refrigerate perishable leftovers promptly. Check packaged ingredients for allergens.

FoodSafety.gov guidance ↗

Hand-torn Cabbage

Let’s get cooking

Tear and dry

Warm aromatics

Toss the cabbage

Season at the end

A little kitchen wisdom

Can’t find an ingredient?

Cook safely

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