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

By: Wei Guo

Wei Guo — Mon, 15 Jun 2026 11:33:16 +0000

In reply to Ev Have. You can try cooking it with Napa cabbage instead. The texture and flavor will be different, but it should still be very tasty. You might also enjoy my Hot and Sour Napa Cabbage recipe.

By: Ev Have

Ev Have — Thu, 11 Jun 2026 20:27:45 +0000

In reply to Wei Guo. As already stated, neither can be found.

By: Wei Guo

Wei Guo — Wed, 10 Jun 2026 12:44:36 +0000

In reply to Ev Have. You can use either pointed cabbage or Taiwanese flat cabbage for this recipe. Both work very well. Good luck!

By: Ev Have

Ev Have — Sat, 06 Jun 2026 15:08:08 +0000

I don’t know where I would ever find this cabbage in the Bay Area. The Asian food delivery service Weee doesn’t have it.

By: Wei Guo

Wei Guo — Mon, 09 Mar 2026 07:56:57 +0000

In reply to Juliet. Thank you for sharing your experience, Juliet!

By: Juliet

Juliet — Tue, 10 Feb 2026 16:48:11 +0000

I could eat a whole head of cabbage prepared this way. My first attempt at this recipe didn’t go well because I over-measured the wet ingredients and skimped on the chilis, thinking I would rather have salty-sour cabbage than spicy cabbage. Boy was I wrong! Trust the recipe, folks — you’ll be highly rewarded with spicy, lightly seasoned cabbage that still has its natural sweetness shining through

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!