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Sichuan-Style Tangy Cabbage Fry

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.
1
20 min
TOTAL TIME
109
CALORIES
$0.86
PER SERVING
Sichuan-Style Tangy Cabbage Fry
Ingredients
10 INGREDIENTS
4 SERVINGS
Salt
1 tsp salt
Cabbage
1 medium cabbage
finely shredded
Canola Oil
1 tbsp canola oil
Green Onion
2 whole green onion
chopped into 1/2 inch pieces
All Purpose Soy Sauce
1 tbsp all purpose soy sauce
Sichuan Peppercorns
1/2 tsp sichuan peppercorns
crushed
Rice Vinegar
1 tbsp rice vinegar
Dried Chili Peppers
4 whole dried chili peppers
crushed
Garlic
2 cloves garlic
thinly sliced
Fresh Ginger
1 in fresh ginger
finely minced
Directions
7 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
Properly rinse and drain the finely shredded cabbage.
2
Heat up a wok on medium heat and add canola oil.
3
Once the oil is hot, add crushed dried chili peppers and Sichuan peppercorns. Saute until the spices release their aroma.
4
Now, add the thinly sliced garlic cloves and minced ginger. Saute for a minute until they release their smells.
5
Add the shredded cabbage into the wok and boost the heat to high. Stir fry for about 2 minutes until cabbage begins to wilt.
6
Sprinkle salt, drizzle the all-purpose soy sauce and vinegar. Continue to stir fry for another minute.
7
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.
Health Info
Macros
16g
CARBS
4g
FAT
3g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT
1 Recipe for Fried Cabbage
Savory Southern-Style Cabbage
11
30 min
1
Savory Southern-Style Cabbage
Frequently Asked Questions
Should I wash the cabbage before frying it?
How can I prevent my fried cabbage from becoming too soggy?
Should I cover the pan while frying the cabbage?
What kind of cabbage is best for frying?
Why is my fried cabbage bitter?
At what point should I add the other ingredients like onions or bacon?
What should be the size of cabbage pieces for frying?
How much oil and butter should I use for frying the cabbage?
Can I use just butter for frying the cabbage?
Can I add vegetables or meat to my fried cabbage?