Chinese Cabbage Stir-Fry

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Chinese cabbage stir-fry is also known as hand torn cabbage. The name comes from literally tearing the cabbage up with your hands to your desired size. The original stir fry is from Sichuan province, but I am putting my own spin on it by adding some vermicelli and eggs (inspired by Woks of Life’s version). For this type of stir-fry, you can add all sorts of delicious ingredients such as pork belly, chinese sausage, firm tofu, or fish cake!

Good chili oil is a must for this dish! So that’s why I am using my uncle’s homemade chili oil. I recommend choosing sichuan chili oil for this dish!

Vermicelli Noodles

Vermicelli noodles soak up the delicious sauce, so its highly recommended to add to this dish! To prepare, soak the vermicelli noodles in room temperature water for minimum of 15 minutes. After soaking, the noodles should be soft!

INGREDIENTS YOU NEED FOR YOUR CABBAGE STIR-FRY:

scrambled eggs:

• 1/2 tbs oil
• 2 eggs
• 1/4 tsp salt
• 1/4 tsp sugar

stir-fried cabbage:

• 1/2 tbs avocado oil
• 1/2 tbs chili oil
• 3-4 dried chilis
• 3-4 garlic, chopped
• 1/4 onions, chopped
• 1 tbs shaoxing cooking wine (optional)
• 1/2 chinese cabbage, torn in small pieces (1 pound)
• 1 vermicelli, soaked in water
• 1/2 tbs vegan oyster sauce or oyster sauce
• 1/2 tbs soy sauce
• pinch salt (adjust to your taste)
• 1/2 tsp sugar
• 2-3 tbs water (add if noodles are dry)
• scrambled eggs
• 1 teaspoon chili oil (optional garnish)
• 1/4 tsp peppercorn oil (optional) – for that tingly spice flavor!

STEPS TO MAKE THE CABBAGE STIR-FRY:

1. Soak vermicelli in room temperature water for 15 minutes. While its soaking, start prepping the cabbage and other ingredients.
2. Wash the cabbage and cut out the bottom pit. Next, tear up the leaves with your hands to your desired size. I like to have mine 2-3 inches big. Keep in mind the leaves will shrink when you cook it.
3. Chop garlic and onion, then set aside.
4. Beat two eggs and add a pinch of salt and sugar. In a hot pan (medium heat), scramble the eggs for 30 seconds. It doesn’t have to cook all the way because we will cook again in the cabbage.
5. In a high heat pan, add 1/2 tbs avocado oil, 1/2 tbs chili oil, chopped onions, chopped garlic, and chilis. Stir for a minute and add 1 tbs shaoxing cooking wine.
6. Pull the vermicelli out of the soaking water. Quickly, add the cabbage and vermicelli. Stir for 1 minute and add 1/2 tbs vegan oyster sauce, 1/2 tbs soy sauce, pinch of salt, and 1/2 tsp sugar. Cut the vermicelli noodles with scissors if its clustered together. You can also add a little water (few tablespoons) if the noodles look dry. Stir for 2-3 more minutes until cabbage has wilted.
7. Turn off heat and add scrambled eggs. Mix everything together. Finish off with some chili oil and peppercorn oil. Serve with rice and protein of choice for an authentic Chinese meal!

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Looking for more Chinese home dishes? Check out these dishes below to make an authentic meal!

• Stuffed Eggplant – is a classic Hakka dish. The meat filling is crispy and goes so well with the soft eggplant.
• Shrimp and egg – easy 15 minute dish with scrambled eggs and tender shrimp.
• Steamed fish with ginger and scallion – steamed fish is a light and easy meal with hot oil and soy sauce.

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