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Chinese Fried Cabbage

by Olexiy Bayev
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This post is also available in: Русский (Russian)

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

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 in half a head of a cabbage, and take off the outer leaves for chinese fried cabbage Cut off the basis.

Cut off the basis for chinese fried cabbage

Now cut halves into quarters and remove the inner leaves (put aside).

Slice at a low angle into 1-1,5 cm pieces.

Slice at a low angle into 1-1,5 cm pieces for chinese fried cabbage
Do the same with a second part and inner leaves.

Do the same with a second part and inner leaves for chinese fried cabbage
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.

Put 1-2 small whole chili peppers into a wok for chinese fried cabbage
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.

Add soy sauce for chinese fried cabbagePut on the big plate or serving ones, decorate with chili pepper and serve.

Put on the big plate chinese fried cabbage

Chinese Fried Cabbage

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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.
Chinese Fried Cabbage easy to make step-by-step 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: 62kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 405mg | Fiber: 6g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 83mg | Calcium: 91mg | Iron: 1mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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