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The Weeknight Sichuan Hand-Torn Cabbage Stir-Fry — 15-Minute Recipe

Preview of The Weeknight Sichuan Hand-Torn Cabbage Stir-Fry — 15-Minute Recipe
Prep
10 min
Cook
10 min
Total
20 min
Serves
2
Calories
120 kcal

Ingredients

  • ½ headmedium flat cabbage (washed and dried)
  • 3 clovesfresh garlic (peeled)
  • 3-4 wholedried chilies (Facing Heaven zidantou preferred)
  • 2 tablespoonscaiziyou ((Chinese roasted rapeseed oil))
  • ¾ teaspoonwhole huajiao ((Sichuan pepper))
  • ¼ teaspoonsalt ((more to taste))
  • pinchwhite sugar
  • 1 tablespoonChinese light soy sauce ((Zhongba preferred))
  • 1 teaspoonaged Chinese black vinegar

Instructions

  1. 1

    Wash and scrub any dirt off the outer leaves of the cabbage, then pat dry or set aside until dry.

  2. 2

    Tear up half the head into about 2-inch square sections.

  3. 3

    Thinly slice the peeled garlic and set aside.

  4. 4

    Chop the dried chilis into halves or thirds (the more seeds exposed, the hotter the dish) and set aside.

  5. 5

    Heat the pan and add oil before adding huajiao, chopped chilies, and garlic. Stir-fry rapidly until fragrant.

  6. 6

    Add the shredded cabbage, salt, and sugar. Stir-fry for about 2 minutes until the cabbage changes color.

  7. 7

    Pour soy sauce and vinegar down the wall of the pan and briefly stir-fry to distribute.

  8. 8

    Serve immediately and enjoy!