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.

Stir together 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 1/2 tbsp Chinese black vinegar, and 1 tsp sugar in a small bowl. Reserve the remaining 1/2 tbsp vinegar for the finish.

Heat a black carbon-steel wok, add 1 1/2 tbsp cooking oil, then reduce to medium heat. Add 5 sliced garlic cloves, 6 dried chilli segments, and 1/2 tsp Sichuan peppercorns; stir for 20–30 seconds until fragrant without scorching.

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.

Pour the mixed sauce around the hot side of the wok and toss over high heat for 20–30 seconds, until a thin glossy glaze coats the cabbage. Taste and add a pinch of salt only if needed, then add the reserved 1/2 tbsp vinegar around the wok edge, toss briefly, and serve immediately.