Hand-torn Cabbage

STEP 1 Preheat a wok and pour in cooking oil. Heat it and add in garlic, green onion and dried chili peppers. Stir-fry for 5-10sec until aromatic. Add in the hand-torn cabbage. Fry over high heat for around 1min until the leaves become translucent.

STEP 2 Add in light soy sauce and salt. Pour some vinegar along the wok side. Stir to combine with the cabbage. Turn off the heat.

STEP 3 Serve the dish onto a plate. The hand-torn stir fry Chinese cabbage is ready to be enjoyed.

1. If time permits, it is best to tear the cabbage by hand. Cutting with a kitchen knife is acceptable, but it will more or less change the flavor of the dish.
2. The cabbage contains much moisture, so it is no need to rinse it. Just dispose of the soft and withered outer layer and use the fresh leaves inside.
3. It is suggested to add the vinegar along the side of the wok instead of directly sprinkle on the vegetable. After the vinegar evaporates over high heat, the cabbage smells nice.
4. The dish should be fried quickly over high heat to make the cabbage crisp.
 1. Vitamins: Vitamin C, vitamin E, vitamin U, and carotene. The cabbage's vitamin content is three times larger than that of the tomato. Therefore, it does well in anti-oxidation and anti-aging, and helps to improve the immune system. Moreover, the vitamin U is good for curing ulcers.
2. Folic acid: It prevents megaloblastic anemia and fetal anomaly, so can be a strong recommendation for pregnant women and growing children.
3. Indoles and sulforaphen: The two have anti-cancer functions. In particular, consumption of cabbage protects people from intestinal cancer.
4. Kalium: The abundant of kalium can prevent high blood pressure.