Hand-Torn Cabbage 手撕包菜

Ingredients:

• 500g cabbage
• 3 cloves garlic, minced
• 2 dried chilies, cut into pieces
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon black vinegar

Instructions:

1. Add an appropriate amount of oil to the Cooven FoodEngine pan and heat it using the “Cooker” mode at 160°
2. Add the minced garlic and dried chilies, stir-frying until fragrant.
3. Increase the temperature to 220°C, add the cabbage, and stir-fry on high heat.
4. Add all the seasonings and continue stir-frying until the cabbage is tender but still crisp. Remove from the pan.
5. Serve the stir-fried cabbage on a plate and enjoy it while hot!

Tips:

• Hand-torn cabbage retains the natural fiber structure of the leaves, giving it a better texture.
• Quick stir-frying is key! High heat ensures the cabbage remains crisp and locks in its natural sweetness.

材料：

• 500克 包菜
• 3瓣 蒜米；剁碎
• 2条 辣椒干；切段
• 2汤匙 酱油
• 1汤匙 蚝油
• 1汤匙 黑醋

做法：

1. 在Cooven FoodEngine 锅中倒入适量油，以 “Cooker” 模式，160度热油。
2. 加入蒜米和干辣椒爆香，炒出香味。
3. 倒入撕好的包菜，调高温度至220度，大火翻炒。
4. 加入所有调味料继续翻炒，直到包菜变软但仍保持脆感，即可出锅。
5. 将炒好的包菜盛出装盘，趁热享用！

贴士：

• 用手撕的包菜更容易保持菜叶的自然纤维结构，口感更好。
• 快炒是关键；手撕包菜需要大火快炒，既能保持脆爽，又能锁住菜的清甜。