Adam Liaw’s hand-torn cabbage
Hand-torn cabbage is one of China’s most popular dishes. This slightly spicy version is a little Sichuan-inspired, and you could also add a teaspoon of Sichuan pepper along with the dried chilli if you really want to lean into it.
Ingredients
¼ head cabbage, core removed
2 tbsp vegetable oil
2 cloves garlic, sliced
3 dried chillies, seeds removed cut into 2cm lengths
salt, to season
2 tsp black vinegar
2 tsp soy sauce
Method
Step 1
Tear the cabbage into bite-sized pieces. Heat a wok over a high heat and add the vegetable oil. Add the garlic, then the chilli and immediately add the cabbage. Toss the cabbage to coat it in the oil, season with salt and fry until softened, about 4 minutes. If the cabbage is starting to burn, you can add a little water to the wok.
Step 2
When the cabbage has softened, add the black vinegar and soy sauce against the side of the wok and toss to coat the cabbage in the sauce. Remove from the heat and serve.
Adam’s tip: In the past, large heavy iron woks were the norm, and used more like a pot for braising, but now, lighter woks are easier to handle.
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Adam Liaw’s Sichuan beef
Sichuan chilli bean paste, doubanjiang, is savoury, a little spicy, and a perfect way to give stir-fries a Sichuanese bent.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
