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

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?

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.

Soybeans

Wheat

Vegetarian

Vegan

Lactose Free

Fresh Vegetables

gram

green onion

fresh ginger

Seasonings

salt

green cabbage

Oils

milliliter

canola oil

Sauces

soy sauce

garlic

Vinegar

rice vinegar

szechwan peppercorns

dried chile peppers

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Magnesium

Potassium

Sodium

Selenium

Vitamin C

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Dietary Folate Equivalents

Iron

Zinc

Beta-cryptoxanthin

Phosphorus

Copper

Manganese

Beta-carotene

Lutein+zeaxanthin

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Cabbage Glass Noodles Stir Fry

Sichuan-Style Tangy Cabbage Fry

Produce

Baking Goods

Condiment & Toppings

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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.

Sichuan-Style Tangy Cabbage Fry

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