Infuse the oil with aromatics and then toss at a high heat, this adds a smoky flavor to the sweet fried cabbage and makes a quick and delicious side dish.
Chinese 4-Ingredient Fried Cabbage
PREP TIME
COOK TIME
TOTAL TIME
Author: Maggie Zhu
Recipe type: Side
Cuisine: Chinese
Serves: 4
INGREDIENTS
- 1 and 1/2 tablespoon vegetable oil
- 1 teaspoon Sichuan peppercorns
- 2 dried chili peppers
- 1/2 small head cabbage, chopped
- 3/4 teaspoon salt
- 1 teaspoon soy sauce, or tamari for gluten free
INSTRUCTIONS
- Heat wok over medium high heat. When the wok is hot, add vegetable oil and peppercorns. Stir until the peppercorns become fragrant and turn dark brown. Turn the heat right down and scoop the peppercorns out with a spatula (or a ladle)and put aside for later. (*footnote 1).
- Turn the heat back to medium high and add the chili peppers and cabbage. Immediately stir with spatula for 30 seconds. You should hear a vibrant sizzle. Add the salt. Keep stirring until the the edges are lightly charred. Turn off the heat, drizzle soy sauce over the cabbage and stir a few times to mix everything well.
- Serve warm.
NOTES
1. When the Sichuan peppercorns cool down, grind them in a coffee grinder and store in an airtight container in the fridge. The peppercorn powder is very fragrant and can be used in making marinade or sauce, such as sesame noodles.
Source: Chinese 4-Ingredient Fried Cabbage | Omnivore’s Cookbook
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