Chinese Fried Cabbage

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

5 from 2 votes

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.

Pin Recipe Print Recipe

Courselunch, Side Dish, Snack

CuisineChinese

Cook Time10 minutes

Total Time10 minutes

Servings2

Calories62kcal

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.

Nutrition

Calories: 62 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 225 mg | Potassium: 405 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 585 IU | Vitamin C: 83 mg | Calcium: 91 mg | Iron: 1 mg

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