Hand-torn cabbage (Shǒusī bāocài) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 50) by Hannah Che

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • Chinkiang black rice vinegar
  • Show all ingredients...
  • Serves : 4

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Notes about this recipe

  • breadenthusiast on October 27, 2025

    I'm not a cabbage fan, but this tastes great and comes together quickly. The Sichuan peppercorns are a bit too numbing for me personally, next time I'll reduce it to 1/2 tsp, I do love the flavour they add. Will make again for sure.

  • christineakiyoshi on January 28, 2023

    Yummy! Easy to make and packed with flavor. I doubled the sauce to serve with rice.

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