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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
116
CALORIES
$1.33
PER SERVING
Sichuan-Style Tangy Cabbage Fry
Ingredients
10 INGREDIENTS
4 SERVINGS
Garlic
2 cloves garlic
thinly sliced
Salt
1 tsp salt
Cabbage
1 medium cabbage
finely shredded
Dried Chili Peppers
4 whole dried chili peppers
crushed
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
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
18g
CARBS
4g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT