SZECHUAN

WHY YOU'LL LOVE IT

[{"selector":"#anim-2d611d8a-5fdb-4bd5-9e8f-a217e268beff","keyframes":[{"offset":0,"transform":"translate3d(0, -429.12466%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.29,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.45,"transform":"translate3d(0, -120.669854392%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.61,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.71,"transform":"translate3d(0, -41.024317496%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.8,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.85,"transform":"translate3d(0, -15.405575294%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":0.92,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"},{"offset":0.96,"transform":"translate3d(0, -6.694344696%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":1,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"}],"delay":0,"duration":1600,"fill":"both"}] [{"selector":"#anim-1ab89c32-3271-46e7-b339-4f1ae606e1b9","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-fde9a0c1-661b-4998-b577-4ffb41606104","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] TWOSLEEVERS.COM Learn more

INGREDIENTS

TWOSLEEVERS.COM Learn more

STEP 1

TWOSLEEVERS.COM Learn more

STEP 2

TWOSLEEVERS.COM Learn more

STEP 3

TWOSLEEVERS.COM Learn more

STEP 4

TWOSLEEVERS.COM Learn more

STEP 5

TWOSLEEVERS.COM Learn more

STEP 6

TWOSLEEVERS.COM Learn more

SZECHUAN

CABBAGE

LOW CARB RECIPE

WHY YOU'LL LOVE IT

LOW CARB EASY VERSATILE DELICIOUS

INGREDIENTS

Oil Garlic Minced Ginger Szechuan peppers Dried Red Chilis Cabbage Soy Sauce White Cooking Wine Rice Vinegar Sweetener Kosher Salt

STEP 1

Heat oil in a wok and when it starts to shimmer, add sichuan peppers and saute for a bit.

STEP 2

Once they are sizzling, add garlic and ginger and stir until fragrant and lightly cooked, but not burnt

STEP 3

Add in cabbage and saute until cabbage is crisp but translucent, about 2-3 minutes.

STEP 4

Meanwhile mix all sauce ingredients in a small bowl and then pour over the cabbage.

STEP 5

Stir vigorously and allow the cabbage to cook a little bit and the sauce to evaporate a bit more.

STEP 6

Serve as a side item with your favorite meat dish. I served this with Teriyaki chicken.