Stir-Fried Cabbage with Dried Chilies and Sichuan Peppercorns
A classic Sichuan quick-fry, bursting with the aroma of dried chilies and Sichuan peppercorns, the cabbage is crunchy, slightly spicy, and irresistibly appetizing.
Ingredients
9 items- Green cabbage 1/2 head (about 500g)
- Dried red chilies 5-6
- Sichuan peppercorns 1 tsp
- Garlic 3 cloves
- Vegetable oil 2 tbsp
- Salt 1/2 tsp
- Light soy sauce 1 tbsp
- Chinese black vinegar 1 tsp
- MSG (optional) a pinch
Nutrition
Steps （5 steps）
Tear the cabbage into bite-sized pieces, rinse and drain thoroughly. Cut dried chilies into 2-3 cm segments and remove seeds. Thinly slice garlic cloves.
Heat the wok over medium heat, add vegetable oil, then reduce to low heat. Add dried chilies and Sichuan peppercorns, stir-fry for about 30 seconds until chilies turn dark red and fragrant, be careful not to burn.
Increase heat to high, add garlic and stir for 10 seconds until fragrant. Add cabbage pieces and quickly stir-fry for about 1 minute until cabbage starts to soften.
Pour in soy sauce and vinegar along the edge of the wok, add salt. Continue stir-frying over high heat for about 1 minute until seasonings are well incorporated.
Stir-fry until the cabbage is just cooked but still crunchy, about 30 seconds. Add a pinch of MSG if using, toss a few more times, then immediately transfer to a serving plate. Serve hot.
Tips
Tearing cabbage by hand yields a rougher surface for better seasoning adhesion. Always fry the chilies and Sichuan peppercorns over low heat to develop fragrance without burning. Stir-fry over highest heat for the shortest time to maintain crunch.
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