Hand-Torn Cabbage Stir-Fry (Shousi Baocai, Vegan)

Name: Hand-Torn Cabbage Stir-Fry (Shousi Baocai, Vegan)
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: Serves 2–3
Cuisine: Chinese
Ingredients: 1 small green cabbage (about 700–900 g / 1.5–2 lb); 4–6 cloves garlic, thinly sliced; 6–10 dried red chiles, snipped (adjust heat); 2–3 scallions, cut into 2-inch lengths (optional); 2 tbsp neutral oil (peanut/canola); 1 tbsp light soy sauce; 1–1½ tbsp Chinese black vinegar (Chinkiang/Zhenjiang); ½ tsp sugar; ¼ tsp kosher salt (start small; soy is salty); 1 tsp cornstarch + 1 tbsp water (optional, for light cling); 1–2 tbsp water, as needed; 1 tsp toasted sesame oil (optional, off heat); ½ tsp Sichuan peppercorns, lightly crushed; ½ tsp doubanjiang (chili bean paste), optional—use sparingly; check vegan

Davis Whitehead·20 min·Serves 2–3

This classic Chinese-style hand-torn cabbage stir-fry is all about contrast: blistered, sweet edges with crisp-tender ribs, coated in a tangy-savory black-vinegar glaze and perfumed with garlic and dried chiles. Hand tearing creates ragged edges that grab sauce and cook beautifully uneven (in the best way). It’s fast—weeknight quick—yet tastes restaurant-bright. Serve with hot rice and keep the heat mild to fiery by adjusting the chiles.

vegan
quick
stir-fry
weeknight
Chinese

20 min total · 12 min prep · 8 min cook

170 kcal · 4g protein · 18g carbs · 10g fat total

Wok or large skillet · Salad spinner (helpful)

Ingredients

•1 small green cabbage (about 700–900 g / 1.5–2 lb)
•4–6 cloves garlic, thinly sliced
•6–10 dried red chiles, snipped (adjust heat)
•2–3 scallions, cut into 2-inch lengths (optional)
•2 tbsp neutral oil (peanut/canola)
•1 tbsp light soy sauce
•1–1½ tbsp Chinese black vinegar (Chinkiang/Zhenjiang)
•½ tsp sugar
•¼ tsp kosher salt (start small; soy is salty)
•1 tsp cornstarch + 1 tbsp water (optional, for light cling)
•1–2 tbsp water, as needed
•1 tsp toasted sesame oil (optional, off heat)
Optional add-ins (still vegan)
•½ tsp Sichuan peppercorns, lightly crushed
•½ tsp doubanjiang (chili bean paste), optional—use sparingly; check vegan

Instructions

Prep

Hand-tear the cabbage into palm-sized pieces (about 2–3 inches). Keep some rib attached for texture; if any ribs are very thick, slice those ribs into thinner strips so they cook evenly.

Wash and dry very well (a salad spinner is ideal). Wet cabbage will steam and turn limp.

In a small bowl, mix soy sauce + black vinegar + sugar + salt. If using the cornstarch slurry, mix it in a separate small cup so you can add it right at the end.

Stir-fry

Heat a wok or large skillet over high heat until very hot (a faint wisp of smoke is perfect). Add the neutral oil and swirl to coat.

Add garlic and dried chiles (and Sichuan peppercorns, if using). Stir for 10–20 seconds—just until the garlic turns pale golden and smells sharp and fragrant (do not let it brown).

Add the cabbage (start with the thicker rib pieces first if you separated them). Stir-fry hard for 1–2 minutes, tossing to expose cabbage to the hot pan.

Checkpoint: You want a few blistered spots and a brighter green color—if liquid pools, the pan isn’t hot enough or the cabbage was wet.

Pour the sauce around the sides of the pan so it sizzles, then toss to coat for 30–60 seconds. If the pan is too dry to toss cleanly, add 1 tbsp water (a splash), and keep the heat high.

Cook until the ribs are crisp-tender—stems should bend a bit but still snap.

If using cornstarch slurry, add it now and toss 10–15 seconds until the sauce lightly clings.

Turn off the heat. Drizzle in toasted sesame oil (optional) and toss once more. Serve immediately with rice.

Tip: Stop a touch early—cabbage carries over fast. Pull it when it’s still lively and slightly crunchy.

Notes

Heat control: For mild, use 2–3 dried chiles and shake out seeds; for hot, use 10 and include seeds. If you don’t have Chinese black vinegar, rice vinegar works—use 2 tsp vinegar + an extra pinch of sugar for a similar brightness (flavor will be lighter and less smoky). Doubanjiang adds funk/salt; if using, reduce soy sauce slightly and keep an eye on burning—stir it in with the garlic for only a few seconds. Storage: best fresh; leftovers keep 2 days and reheat quickly in a hot pan to avoid sogginess.

Ingredients

•1 small green cabbage (about 700–900 g / 1.5–2 lb)

•4–6 cloves garlic, thinly sliced

•6–10 dried red chiles, snipped (adjust heat)

•2–3 scallions, cut into 2-inch lengths (optional)

•2 tbsp neutral oil (peanut/canola)

•1 tbsp light soy sauce

•1–1½ tbsp Chinese black vinegar (Chinkiang/Zhenjiang)

•½ tsp sugar

•¼ tsp kosher salt (start small; soy is salty)

•1 tsp cornstarch + 1 tbsp water (optional, for light cling)

•1–2 tbsp water, as needed

•1 tsp toasted sesame oil (optional, off heat)

Optional add-ins (still vegan)

•½ tsp Sichuan peppercorns, lightly crushed

•½ tsp doubanjiang (chili bean paste), optional—use sparingly; check vegan