Comments on: Chinese cabbage stir-fry, two ways (手撕包菜)

By: Wei Guo

Wei Guo — Thu, 05 Sep 2024 13:03:03 +0000

In reply to Nanajee Travels. So happy to hear your kind feedback, Nanajee!

By: Nanajee Travels

Nanajee Travels — Fri, 23 Aug 2024 08:01:12 +0000

I just checked out this blog on Chinese-style cabbage stir-fry, and it sounds fantastic! The hand-torn leaves achieving that perfect tender-crispy texture are such a great touch. I love that the recipe offers two versions: a vegetarian option with Mala seasoning and a meaty version featuring Chinese sausage. It’s a brilliant way to cater to different tastes while keeping the dish simple and delicious. Definitely a recipe worth trying!

By: Wei Guo

Wei Guo — Thu, 29 Feb 2024 12:15:59 +0000

In reply to Aprillen. That's wonderful to hear!

By: Aprillen

Aprillen — Mon, 26 Feb 2024 18:08:59 +0000

I just made the sausage version with some pointed cabbage, and it turned out so well! The lap cheong I found were pretty big, so I only used one, and that seemed just about right. I had it with some leftover rotisserie chicken and freshly cooked “oat rice” (a local product that tastes very similar to wholegrain rice). The cabbage dish tasted better than the chicken! The cabbage was soft but still with some crunch. I’ll definitely make this again!

By: Aprillen

Aprillen — Sun, 25 Feb 2024 17:30:40 +0000

In reply to Wei Guo. Thank you! I just bought some pointed cabbage, eager to try it!

By: Wei Guo

Wei Guo — Sun, 25 Feb 2024 07:23:36 +0000

In reply to Aprillen. No worries Aprillen! Happy cooking!

By: Aprillen

Aprillen — Sat, 24 Feb 2024 10:00:13 +0000

Uh, now I read through the blog post again and noticed that what you call “sweetheart cabbage” is the same as pointed cabbage. Sorry for being an inattentive reader (it’s easy to miss things when reading on a small phone screen). Feel free to delete my (stupid) question as well as this follow-up comment.

By: Aprillen

Aprillen — Sat, 24 Feb 2024 09:54:17 +0000

Hi and thanks for the recipe! I’m eager to try it, but we don’t get the flat Taiwanese cabbage where I live (northern Europe). We do, however, get pointed cabbage, which is also looser, sweeter and more tender than the big round white cabbage. It’s still not as tender as napa cabbage, though. Do you think this might make a suitable substitute for the Taiwanese cabbage? Thank you!

By: Christina C

Christina C — Thu, 31 Mar 2022 18:23:05 +0000

In reply to Alice.

I was craving the cabbage dish at Tasty Chengdu in LA – imho the best cabbage I have ever eaten anywhere. I love spice and really steer clear of most Cantonese style recipes as being too mild. So when I found your recipe, I decided to give it a go. Your recipe has come closer to the original than any other I have tried. So yummy! I followed instructions exactly except I substituted Napa cabbage. Thank you Wei!

By: Dawn Tan

Dawn Tan — Wed, 23 Feb 2022 10:09:39 +0000

Crisp and a hint of spicy flavor. Very appetizing! Thank you!