Continue sharing with you some fast and simple recipes. Today we have a Chinese guest – fried white cabbage with Sichuan and chili pepper.
Fast stir-frying in a wok makes it crusty but gentle inside at the same time. It turns out very juicy, sour-sweet, with citrus flavor because of the Sichuan pepper. Red-hot wok wall leaves frying marks on the cabbage slices and adds a smoky flavor.
This dish can be a perfect snack for 1 or 2 persons or a nice side dish for the main course. But, bear in mind, that it hardly will replace a whole meal. But if you serve with rice or another side dish it’ll be a really fine lunch.
What You Need to Cook Chinese Fried Cabbage
INGREDIENTS:
- half of small cabbage
- 1 tsp of Sichuan pepper
- 1-2 small chili peppers
- 1 tsp of soy sauce
- vegetable oil for frying
EQUIPMENT:
- Wok (highly preferable)
How to Make Chinese Fried Cabbage: Step-by-Step Instructions🔪
Cut in half a head of a cabbage, and take off the outer leaves.
Cut off the basis.
Now cut halves into quarters and remove the inner leaves (put aside).
Slice at a low angle into 1-1,5 cm pieces.
Do the same with a second part and inner leaves.
Heat up 1 tbsp of oil in a wok or large frying pan. Add 1 tsp of Sichuan pepper (if you don’t have one, just skip this step, it won’t be exactly as needed but still tasty) and cook until it becomes black.
Catch a pepper with a spatula but leave the oil. Put 1-2 small whole chili peppers into a wok (I used dried ones). If you like hotter, cut every in several parts. Fry for about half a minute.
Add cabbage and constantly stirring cook on the lower fire for 2-3 minutes. The cabbage will be a little gentle but still crusty.
Now lower the fire to medium and add 1 tsp of soy sauce. Cook for 1 minute, constantly stirring, until the sauce is evenly spread on the cabbage.
Put on the big plate or serving ones, decorate with chili pepper and serve.
Chinese Fried Cabbage
Equipment
- Wok (highly preferable)
Ingredients
- ½ cabbage small
- 1 tsp Sichuan pepper
- 1-2 chili peppers small
- 1 tsp soy sauce
- vegetable oil
Instructions
- Cut in half a head of a cabbage, and take off the outer leaves. Cut off the basis. Now cut halves into quarters and remove the inner leaves. Slice at a low angle into 1-1,5 cm pieces. Do the same with a second part and inner leaves.
- Heat up 1 tbsp of oil in a wok or large frying pan.
- Add 1 tsp of Sichuan pepper and cook until it becomes black.
- Catch a pepper with a spatula but leave the oil. Put 1-2 small whole chili peppers into a wok. If you like hotter, cut every in several parts. Fry for about half a minute.
- Add cabbage and constantly stirring cook on the lower fire for 2-3 minutes.
- Now lower the fire to medium and add 1 tsp of soy sauce. Cook for 1 minute, constantly stirring, until the sauce is evenly spread on the cabbage.
- Put on the big plate or serving ones, decorate with chili pepper and serve.
