This is the go to vegetable dish in our family and one you can find in most Sichuan restaurants. Although the ingredients are simple, it presents the perfect balance of 5 flavours (sour酸, sweet甜, spicy辣, mouth-numbing麻 and salty咸). Most importantly, you can make it under 10 minutes! 

用料 Ingredients:

包菜 1个 / 1 Cabbage or Pointed Spring Cabbage

大蒜 20克 / Garlic 20g

姜 20克 / Ginger 20g

青花椒  20克 / Green Sichuan Pepper 20g

干辣椒 20克 / Dried chilli ring 20g

 

调料 Sauce and seasoning:

酱油 2茶匙 / Soy sauce 2tsp

醋 1 茶匙 / Vinegar 1 1tsp

糖 ½茶匙 / Sugar ½ tsp

盐 ¼茶匙 / Salt ¼ tsp

Practical Mandarin Teacher made Chinese signature dish - Hand Shredded Cabbage

做法 Method:

  1. 把包菜从中间切开之后将里面的杆去除，再把包菜的每一片叶子分开，然后用手把包菜用手撕成大小均匀的片备用。After cutting the cabbage in the middle, remove the stem inside, and then separate each leaf of the cabbage, and then tear the cabbage by hand into uniformly sized pieces.
  2. 大蒜切片，姜切片；青花椒、干辣椒段泡入凉水中备用。Slice garlic and ginger; soak green pepper and dried pepper in cold water and set aside （This step can prevent them getting burnt when stir-frying later).
  3. 锅内放入少许油烧热，加入姜片、蒜片、青花椒、干辣椒段，中火慢慢炒香。Put a little oil in the pan to heat it up, add ginger slices, garlic slices, green pepper, and dried peppers, and sauté slowly over medium heat.
  4. 调至大火，加入包菜，炒至断生。Turn up the heat, add the cabbage in and keep stirring until almost done.
  5. 加入所有调料后继续翻炒。Continue to sauté after adding all the sauce and seasoning listed above.
  6. 关火出锅。Turn off the heat and it’s ready to serve.

请享用!

Enjoy!