Sichuan Spicy Cabbage Kimchi Stir-Fry

A fiery and flavorful side dish that combines the tang of kimchi with the numbing heat of Sichuan-inspired spices. This quick stir-fry is a delicious way to enjoy kimchi and add a kick to any meal.

Prep Time

10 minutes

Total Time

20 minutes

Calories

280 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.58/serving

Season:

🌍 Year-round

Meal Type:

Side Dish

Cuisine:

Asian

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Spicy

Ingredients

Servings

500gKimchi(Well-fermented, chopped into bite-sized pieces)

£4.50

2tablespoonsVegetable Oil(Peanut or canola oil work well)

£0.05

4clovesGarlic(Minced)

£0.20

1tablespoonGinger(Minced)

£0.15

1tablespoonsGochujang (Korean Chili Paste)(Adjust to your spice preference)

£0.40

1teaspoonsSichuan Chili Flakes(Adjust to your spice preference. Can substitute with regular red pepper flakes.)

£0.25

1tablespoonSoy Sauce(Low sodium preferred)

£0.05

1teaspoonRice Vinegar(Optional, for added tang)

£0.03

1teaspoonSesame Oil(For finishing, adds aroma)

£0.10

1teaspoonSesame Seeds(Optional, for garnish)

£0.08

2stalksGreen Onions(Chopped, for garnish)

£0.50

Total Cost

£6.31

£1.58 per serving

Instructions

1.
Prepare the ingredients: Chop the kimchi into bite-sized pieces, mince the garlic and ginger, and slice the green onions.
2.
Heat the vegetable oil in a wok or large skillet over medium-high heat.
3.
Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant.
4.
Add the kimchi and stir-fry for 2-3 minutes, until slightly softened and heated through.
5.
Stir in the gochujang, Sichuan chili flakes, and soy sauce. Cook for another minute, stirring constantly, until the spices are well combined.
6.
If using, stir in the rice vinegar.
7.
Remove from heat and drizzle with sesame oil.
8.
Garnish with sesame seeds and green onions before serving.

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My Notes

Nutrition Information

Nutrition per serving (175g)

280 kcal / 1172 kJ

Carbs

19g

7% of RDA

Fat

18g

26% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a more intense Sichuan flavor, add a pinch of Sichuan peppercorns to the oil at the beginning and fry until fragrant, then remove before adding the garlic and ginger.

Adjust the amount of gochujang and chili flakes to your desired level of spiciness.

This dish is best served immediately, but can be stored in the refrigerator for up to 2 days.

If the kimchi is very sour, you can add a pinch of sugar to balance the flavors.

Cooking Equipment

Wok or large skillet

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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