Name: Chinese Style Cabbage Stir Fry
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 teaspoon Sichuan peppercorn seeds; 1/2 teaspoon salt or as needed; 1/2 tablespoon black vinegar; 1 tablespoon light soy sauce; 2 green onions, white part chopped and green part cut to 2 inch sections; 1 middle size cabbage, hand shredded and remove the tough parts; 3 to 6 dried chili pepper depending how spicy you want it to be; 1 tablespoon vegetable cooking oil; 2 garlic cloves sliced; 1 inch root ginger, minced

Cabbage Stir Fry

How do I ensure my cabbage stays crunchy in stir fry?

Should I blanch the cabbage before stir frying?

Can I add other vegetables to my cabbage stir fry?

Which oil is best for stir frying cabbage?

Is it better to shred the cabbage or chop it for stir fry?

The color of my cabbage changes when I stir fry, why is that?

Which type of cabbage is best for stir frying?

I am planning to add tofu in my cabbage stir fry, when should I add it?

What is the purpose of soy sauce in stir fry?

How do I prevent my stir-fried cabbage from becoming too watery?

Easy Chinese style cabbage stir fry--hot and sour in taste.

Soybeans

Wheat

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

szechwan peppercorns

salt

Vinegar

milliliter

black vinegar

Sauces

light soy sauce

Fresh Vegetables

green onion

cabbage

dried chile peppers

Oils

vegetable oil

garlic

fresh ginger

Selenium

Minerals

Zinc

Iron

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Vitamins

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Calories

Water

Copper

Sodium

Potassium

Phosphorus

Magnesium

Sugar

Carbohydrates

Dietary Fiber

Protein

Beta-cryptoxanthin

Alpha-carotene

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Chinese Style Cabbage Stir Fry

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Condiment & Toppings

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Chinese Style Cabbage Stir Fry

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