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Spicy Szechuan Cabbage
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
Calories:
41
kcal
Author:
Urvashi
Calories:
41
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
1
g
|
Fiber:
1
g
|
Sugar:
2
g
US Customary
-
Metric
Ingredients
1
teaspoon
Oil
3-4
cloves
Garlic
thinly sliced
1
inch
Minced Ginger
cut into small pieces
1/2
teaspoon
Szechuan peppers
2-3
Dried Red Chilis
roughly chopped
2
cups
cabbage,
chopped
Sauce
1
tablespoon
Soy Sauce
1
tablespoon
White Cooking Wine
1
teaspoon
Rice Vinegar
1/2
teaspoon
Sugar Or Other Sweetener Equivalent
Kosher Salt
to taste
Instructions
Heat oil in a wok and when it starts to shimmer, add sichuan peppers and saute for a bit.
Once they are sizzling, add garlic and ginger and stir until fragrant and lightly cooked, but not burnt
Add in cabbage and saute until cabbage is crisp but translucent, about 2-3 minutes.
Meanwhile mix all sauce ingredients in a small bowl and then pour over the cabbage.
Stir vigorously and allow the cabbage to cook a little bit and the sauce to evaporate a bit more.
Serve as a side item with your favorite meat dish. I served this with Teriyaki chicken.