Hand-Torn Cabbage Stir-Fry

Remove the hard core and very thick ribs from 400 g green cabbage, then tear the leaves into irregular 5–7 cm pieces. Rinse gently and drain or dry very thoroughly so the cabbage does not steam in the wok.

Mix 2 tbsp light soy sauce, 1 tbsp oyster sauce and 1½ tbsp Chinese black vinegar. Reserve the remaining ½ tbsp vinegar for the finish. (For a vegetarian version, use vegetarian oyster sauce.)

Snip the 6 dried chilies into 2–3 cm pieces. Heat the wok, add 1½ tbsp oil and reduce to medium heat. Add the 5 sliced garlic cloves, dried chili pieces and ½ tsp Sichuan peppercorns. Stir for about 20–30 seconds until fragrant without scorching; lower the heat if they darken too quickly.

Turn the heat to high, add the thoroughly dried cabbage, and toss continuously for 60–90 seconds until it reduces in volume, the leaf edges soften with a few light caramelised spots, and the ribs remain crisp. Judge the cabbage by texture rather than the timer. If the wok is crowded and the leaves are hard to toss, cook in batches, dividing the listed oil and sauce between them.

Pour the sauce around the hot side of the wok and toss over high heat for about 20–30 seconds until evenly distributed. Aim for a light coating rather than prolonged reduction. Add the reserved ½ tbsp vinegar, toss and serve immediately.