Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Keep fingers curled inward when holding ingredients to avoid cutting your fingertips.
Divide 1 cabbage in half.
Watch out
Hold the cabbage firmly while cutting to prevent the knife from slipping.
Divide the top harder part into 4 shares, slice the middle part of the cabbage core as thinly as possible.
Watch out
The core is hard, pay attention to the knife angle when slicing thinly.
Divide the bottom softer part into 6 equal shares and clean thoroughly.
Watch out
Vegetables must be cleaned thoroughly to avoid residual impurities.
Soak for 10 minutes, hang dry and set aside.
Watch out
Vegetables must be thoroughly drained before putting into the wok, otherwise hot oil will splatter.
Put 1/2 tbsp of oil into the wok, heat up with medium flame.
local_fire_departmentMedium flameWatch out
Keep the heat moderate when heating oil to prevent smoking.
Put the harder part first, stir-fry for 3 minutes until softened.
local_fire_departmentMedium flame, about 3 minutesWatch out
Stir-fry the harder parts long enough, otherwise the texture will remain too hard.
Put the remaining cabbage into the wok, add another 1/2 tbsp of oil, stir evenly.
local_fire_departmentMedium flameWatch out
Stir quickly after adding leaves to ensure even heating.
Reduce to medium-low heat, add salt and sugar, then turn to medium-high heat, stir-fry for 2 more minutes until all cabbage is softened.
local_fire_departmentMedium-low to medium-high flame, about 2 minutesWatch out
Stir quickly after adding salt and sugar, otherwise some parts will be too salty or sweet.
Use heat-resistant gloves when moving a hot wok just off the heat to prevent burns from hot handles.
Serve on a plate.
Watch out
Hold the wok handle securely when plating to avoid burns or spills.
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