Hand-Torn Stir-Fried Cabbage with a Hint of Spice and Numbing Heat

Steps

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1. 1
   Slice the garlic and ginger, and cut the scallion and chili into pieces. These aromatics are the most important prep for this stir-fry.
   ▶ ≈2:19
2. 2
   Tear the cabbage by hand into bite-sized pieces, separating the thicker stem sections from the more tender leaf sections since they cook at different times.
   ▶ ≈3:37
3. 3
   Wash the torn cabbage; optionally soak briefly in water so it absorbs moisture and becomes more tender (not essential).
   ▶ ≈4:40
4. 4
   Heat the pan and add a generous amount of oil to keep the temperature high. Add the ginger first and sizzle it until fragrant, but not as dry/browned as you would for three-cup chicken.
   ▶ ≈6:01
5. 5
   Drain the soaked cabbage well, then add the scallion and garlic slices, stirring constantly to prevent burning until fragrant.
   ▶ ≈7:06
6. 6
   Add the chili pieces and stir-fry quickly until they turn slightly red and puffed.
   ▶ ≈7:32
7. 7
   Add the thicker cabbage stem pieces first and stir-fry; at this stage there should still be little liquid released.
   ▶ ≈7:54
8. 8
   Pour in the cooking wine and stir-fry quickly to let the alcohol cook off.
   ▶ ≈8:08
9. 9
   Season with white pepper powder and sugar, then drizzle soy sauce around the pan edge and stir to combine.
   ▶ ≈8:26
10. 10
    Add a small amount of salt to adjust seasoning at this point — adding salt late is key to keeping the cabbage from releasing water and losing its crunch.
    ▶ ≈8:46
11. 11
    Add the more tender cabbage leaf pieces along with the scallion, and stir-fry to combine.
    ▶ ≈8:59
12. 12
    Finish by drizzling in the sichuan pepper oil and black vinegar, give it a couple of quick stirs, then remove from heat to preserve the aroma and crunch.
    ▶ ≈9:13