Chinese 4-Ingredient Fried Cabbage

Method6 steps · about 10 min

1. 1

   Step 1: Wash and drain the half small head of cabbage, then chop it into bite-size pieces. Have the chili peppers, salt and soy sauce ready before heating the pan.

   Uses 1/2 small head cabbage, chopped into bite-size pieces

2. 2

   Step 2: Heat a wok or large skillet over medium-high heat until hot. Add the 1 1/2 tbsp peanut or vegetable oil and 1 tsp Sichuan peppercorns. Stir until the peppercorns are fragrant and dark brown. Turn the heat right down, scoop out the peppercorns and set them aside; leave their infused oil in the pan.

   Uses 1 1/2 tbsp peanut oil, or vegetable oil · 1 tsp Sichuan peppercorns

3. 3

   Step 3: Return the heat to medium-high. Add the 2 dried chili peppers and the prepared cabbage to the infused oil. Stir immediately for 30 seconds; the pan should sizzle strongly.

   Initial cabbage stir-fry · 1 minUses Peppercorn-infused oil remaining in the pan · 2 dried chili peppers · Chopped drained cabbage

4. 4

   Step 4: Add the 3/4 tsp salt and continue stirring for 2 to 3 minutes, until the cabbage edges are lightly charred and the leaves are softened but still retain some crunch.

   Salted cabbage stir-fry · 3 minUses Initially stir-fried cabbage with chili · 3/4 tsp salt

5. 5

   Step 5: Reduce the heat to medium-low. Drizzle the 1 tsp soy sauce or chosen gluten-free tamari over the prepared cabbage and stir a few times to coat evenly.

   Uses Salted tender-crisp stir-fried cabbage · 1 tsp soy sauce, or gluten-free tamari

6. 6

   Step 6: Transfer the finished cabbage to a serving plate and serve warm as a side dish for 4 people.

   Uses Finished seasoned cabbage