{"id":3474,"date":"2020-05-29T19:36:03","date_gmt":"2020-05-29T19:36:03","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=3474"},"modified":"2024-03-04T16:37:29","modified_gmt":"2024-03-04T16:37:29","slug":"chinese-fried-cabbage","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/chinese-fried-cabbage\/","title":{"rendered":"Chinese Fried Cabbage"},"content":{"rendered":"\n

Continue sharing with you some fast<\/a> and simple<\/a> recipes. Today we have a Chinese<\/a> guest – fried white cabbage<\/a> with Sichuan and chili pepper.<\/p>\n\n\n\n

Fast stir-frying in a wok<\/a> makes it crusty but gentle inside at the same time. It turns out very juicy, sour-sweet<\/a>, with citrus flavor<\/a> because of the Sichuan pepper. Red-hot wok wall leaves frying marks on the cabbage slices and adds a smoky flavor.<\/p>\n\n\n\n

This dish can be a perfect snack for 1 or 2 persons<\/a> or a nice side dish<\/a> for the main course<\/a>. But, bear in mind, that it hardly will replace a whole meal. But if you serve with rice<\/a> or another side dish it\u2019ll be a really fine lunch.<\/p>\n\n\n\n

What You Need to Cook Chinese Fried Cabbage<\/h2>\n\n\n\n

INGREDIENTS:<\/h3>\n\n\n\n
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  • half of small cabbage<\/li>\n\n\n\n
  • 1 tsp of Sichuan pepper<\/li>\n\n\n\n
  • 1-2 small chili peppers<\/li>\n\n\n\n
  • 1 tsp of soy sauce<\/li>\n\n\n\n
  • vegetable oil for frying<\/li>\n<\/ul>\n\n\n\n

    EQUIPMENT:<\/h3>\n\n\n\n
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    • Wok (highly preferable)<\/li>\n<\/ul>\n\n\n\n

      How to Make Chinese Fried Cabbage: Step-by-Step Instructions🔪<\/h2>\n\n\n\n

      Cut in half a head of a cabbage<\/strong>, and take off the outer leaves.<\/p>\n\n\n

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      \"Cut<\/figure><\/div>\n\n\n

      Cut off the basis.<\/p>\n\n\n

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      \"Cut<\/figure><\/div>\n\n\n

      Now cut halves into quarters and remove the inner leaves (put aside).<\/p>\n\n\n\n

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      \"Cut<\/figure>\n\n\n\n
      \"Remove<\/figure>\n<\/figure>\n\n\n\n

      Slice at a low angle into 1-1,5 cm pieces.<\/p>\n\n\n

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      \"Slice<\/figure><\/div>\n\n\n


      Do the same with a second part and inner leaves.<\/p>\n\n\n

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      \"Do<\/figure><\/div>\n\n\n


      Heat up 1 tbsp of oil<\/strong> in a wok or large frying pan. Add 1 tsp of Sichuan pepper<\/strong> (if you don\u2019t have one, just skip this step, it won\u2019t be exactly as needed but still tasty) and cook until it becomes black.<\/p>\n\n\n\n

      \n
      \"Add<\/figure>\n\n\n\n
      \"Cook<\/figure>\n<\/figure>\n\n\n\n

      Catch a pepper with a spatula but leave the oil. Put 1-2 small<\/strong> whole chili peppers<\/strong> into a wok (I used dried ones). If you like hotter, cut every in several parts. Fry for about half a minute.<\/p>\n\n\n

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      \"Put<\/figure><\/div>\n\n\n


      Add cabbage and constantly stirring cook on the lower fire for 2-3 minutes. The cabbage will be a little gentle but still crusty.<\/p>\n\n\n\n

      \n
      \"Add<\/figure>\n\n\n\n
      \"The<\/figure>\n<\/figure>\n\n\n\n

      Now lower the fire to medium and add 1 tsp of soy sauce<\/strong>. Cook for 1 minute, constantly stirring, until the sauce is evenly spread on the cabbage.<\/p>\n\n\n

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      \"Add<\/figure><\/div>\n\n\n

      Put on the big plate or serving ones, decorate with chili pepper and serve.<\/p>\n\n\n

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      \"Put<\/figure><\/div>\n\n\n
      <\/div>
      \n\t
      \n\t

      Chinese Fried Cabbage<\/h2>\n
      <\/div>\n