手撕包菜
This dish literally translates to "hand ripped cabbage", which is a pretty accurate description of this dish. It's one of my favorite vegetable dishes to order at restaurants; I was always a little daunted to try making it myself but after making it, it's actually fairly straightforward. And so delicious, definitely give it a try!
Active Time: 15 min
Total Time: 15 min
Ingredients
> cabbage (~1 lb)
> Chinese cured pork belly (2 oz, thinly sliced)
> dried red chilis (~5)
> garlic (5 cloves, lightly smashed)
> soy sauce (1 tsp)
> oyster sauce (1 tsp)
> black vinegar (1/2 tsp)
> salt (1/4 tsp)
> MSG (1/4 tsp)
> sugar (a pinch)
> white pepper (a dash)
Instructions
1. Remove the core and cut / tear the cabbage into 2-3 inch pieces.
2. In a wok / pan over medium heat, cook the cured pork belly until fat reders out, about several minutes. Add the garlic and dried red chilis, and continue to cook for several minutes.
3. Increase the heat to medium-high. Add the cabbage and stir-fry until lightly softened, or about several minutes.
4. Add all the seasonings, mix well, and continue to stir-fry until it reaches your desired texture. For me, this was several more minutes. Serve and enjoy!
Notes/Tips:
> In a pinch, you could omit most of the ingredients and this dish would still taste wonderful -- I've had it with just cabbage, soy sauce, and salt. But I do think the other ingredients add a nice touch and balance to the dish -- the sweetness / hit of savoriness from the cured pork belly in particular complements the dish beautifully.