Cooking Videos — 2026-05-14#

Watch First#

If you continually struggle with soggy, watery stir-fried cabbage, Chef James’ latest tutorial is an essential watch that will completely upgrade your wok game. He breaks down the exact ingredient prep and crucial seasoning timing needed to achieve a perfectly crisp, restaurant-quality vegetable dish right in your home kitchen.

Highlights by Theme#

Recipes & Tutorials#

In 炒高麗菜總是出水又不脆？關鍵在加鹽時機！｜手撕高麗菜 [詹姆士] on the 詹姆士官方專屬頻道 channel, Chef James demonstrates a fantastic recipe for Hand-Torn Cabbage (手撕高麗菜) that boasts a tantalizing hint of numbing spice. He explains that tearing the cabbage by hand, rather than cleanly slicing it with a knife, creates irregular edges that allow the leaves to absorb the rich seasonings far more effectively. The dish builds a robust flavor profile by stir-frying the thicker cabbage stems first before adding the tender leaves, and finishes with soy sauce, white pepper, Sichuan peppercorn oil, and a splash of black vinegar for an incredibly aromatic, perfectly crunchy side dish.

Food Science & Tips#

The true game-changer in this video is the culinary science behind when to salt your vegetables: adding salt right at the beginning of the stir-fry process forces the cabbage to release its water, turning your crisp vegetables into a soggy, watery mess. To prevent this, you should cook the cabbage in a slightly generous amount of oil to prevent the temperature from dropping, and only mix in the salt at the very end right before plating. Additionally, Chef James shares a smart prep tip for high-heat cooking: slice your garlic instead of mincing it, as fine garlic paste burns much too quickly in a blazing hot wok.