Sichuan Style Hand-Torn Cabbage

Hand-tear the green cabbage leaves into bite-sized pieces. Wash thoroughly and drain the hand-torn cabbage very well, ensuring no excess water remains.

Mince the garlic and ginger finely. Snip the dried red chilies into 1-inch pieces, shaking out most of the seeds.

Heat a wok over high heat until it begins to smoke. Add vegetable oil to the hot wok.