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Continue sharing with you some fast and simple recipes. Today we have a Chinese guest – fried white cabbage with Sichuan and chili pepper.
Fast 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
- half of small cabbage
- 1 tsp of Sichuan pepper
- 1-2 small chili peppers
- 1 tsp of soy sauce
- vegetable oil for frying
- 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 Noodles with Bacon
- nothing, that you wouldn’t have
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- ½ tbsp sesame oil
- 1 tsp sugar
- ¼ tsp ground black pepper
- 140 g dry egg noodles (in case you don't have one, use spaghetti, tagliatelle, or anything else you'll find)
- 50 g bacon (5 slices)
- ½ white onion
- 5 leaves of Chinese cabbage
- Firstly, you need to pour some water into the pan and boil 140 g of egg noodles. When the noodles are done, you need to rinse it with cold water.
- For sauce mix 2 tbsp of light soy sauce, 2 tbsp of dark soy sauce, 1 tsp of sugar, ½ tbsp of sesame oil, ¼ tsp of black pepper, and 1 tbsp of wine vinegar. Mix until smooth and leave.
- Add 1 tbsp of oil to the frying pan and put there 5 slices of bacon. Make a low heat and cook until bacon is fried from one side, then turn over the slices and fry from the other.
- A half of an onion slice "from pole to pole" traditional Chinese and stir-fry technique.
- Wash 5 leaves of Chinese cabbage (take off the extra leaves) and cut or tear it up on large pieces.
- Take the bacon off the fire and put on the plate to cool. Chop it.
- Leave for about 1,5 tbsp of fat from the frying pan, pour the rest out. Clean the frying pan with a paper towel.
- Add 1 tbsp of oil and finely heat it up, spread the noodles evenly on the frying pan. Stir from time to time, fry for about 4-5 minutes until golden. Then turn the noodles over, add 1 more tbsp of oil to the frying pan and fry from the other side. Put the noodles on the plate. Split stuck noodles with 2 forks.
- Add the remaining fat to the frying pan, put the onion there, and fry for a minute until mild. Add cabbage and cook for 30 seconds more.
- Now place the noodles back to the frying pan, add the sauce and bacon. Mix.
- Put on the serving plates and serve.