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Sichuan-Style Tangy Cabbage Fry

Name: Sichuan-Style Tangy Cabbage Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 green onions, chopped into 1/2 inch pieces; 1 inch fresh ginger root, finely minced; 1 teaspoon of salt; 1 medium-sized cabbage, finely shredded; 1 tablespoon of canola oil; 1 tablespoon of all-purpose soy sauce; 2 cloves of garlic, thinly sliced; 1 tablespoon of rice vinegar; 1/2 teaspoon Sichuan peppercorns, crushed; 4 dried chili peppers, crushed

Relish the vibrant flavors of Sichuan culinary art with this Tangy Cabbage Fry. Crunchy cabbage mixed with aromatic spices and sauteed in a blend of soy sauce and vinegar, results in a tangy and fiery delight that's perfect as a side dish or stir-fry base.



20 min

TOTAL TIME

109

CALORIES

$0.86

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Ingredients

10 INGREDIENTS

4 SERVINGS

2 whole green onion

chopped into 1/2 inch pieces

1 in fresh ginger root

1/2 tsp crushed sichuan peppercorns

4 whole dried chili peppers

crushed

Directions

7 STEPS

10 min

PREP TIME

10 min

COOK TIME

20 min

TOTAL TIME

Properly rinse and drain the finely shredded cabbage.

Heat up a wok on medium heat and add canola oil.

Once the oil is hot, add crushed dried chili peppers and Sichuan peppercorns. Saute until the spices release their aroma.

Now, add the thinly sliced garlic cloves and minced ginger. Saute for a minute until they release their smells.

Add the shredded cabbage into the wok and boost the heat to high. Stir fry for about 2 minutes until cabbage begins to wilt.

Sprinkle salt, drizzle the all-purpose soy sauce and vinegar. Continue to stir fry for another minute.

Finish off by adding the chopped green onions to the wok. Saute for half a minute and then turn off the heat. Your Sichuan-Style Tangy Cabbage Fry is ready to serve.