Sichuan Spicy Cabbage Stir-Fry

A simple yet flavorful side dish of stir-fried cabbage with dried chilies, garlic, ginger, and the numbing sensation of Sichuan peppercorns.

Prep Time

10 minutes

Total Time

25 minutes

Calories

230 kcal

Difficulty

Easy

Equipment

1 item

Cost

£0.55/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Side Dish

Cuisine:

Asian

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Spicy

Ingredients

Servings

0.5mediumGreen Cabbage(thinly sliced or shredded)

£0.40

6piecesDried Red Chilies(adjust to your spice preference; remove seeds for less heat)

£0.60

4clovesGarlic(minced)

£0.15

1tablespoonGinger(minced)

£0.20

1tablespoonSichuan Peppercorns(lightly crushed)

£0.45

2tablespoonsSoy Sauce(low sodium preferred)

£0.10

1tablespoonRice Vinegar

£0.10

0.5teaspoonSugar(optional, balances flavors)

£0.01

1teaspoonSesame Oil(for finishing (optional))

£0.15

2tablespoonsVegetable Oil(for stir-frying)

£0.05

to tasteSalt

Total Cost

£2.21

£0.55 per serving

Instructions

1.
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
2.
Add dried chilies and Sichuan peppercorns. Stir-fry for about 30 seconds, or until fragrant and the chilies start to darken (be careful not to burn them).
3.
Add garlic and ginger and stir-fry for another 15 seconds, until fragrant.
4.
Add the sliced cabbage and stir-fry vigorously for 5-7 minutes, or until the cabbage is tender-crisp and slightly softened.
5.
In a small bowl, combine soy sauce, rice vinegar, and sugar (if using). Pour this sauce over the cabbage and stir-fry for another minute, until the cabbage is evenly coated.
6.
Taste and adjust seasoning with salt as needed.
7.
Drizzle with sesame oil (if using) and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (175g)

230 kcal / 962 kJ

Carbs

15g

6% of RDA

Fat

18g

26% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Use high heat to achieve the best stir-fry flavor and texture.

Don't overcrowd the wok; stir-fry in batches if necessary.

Adjust the amount of dried chilies and Sichuan peppercorns to your desired level of spiciness and numbing sensation.

For a non-vegetarian option, add thinly sliced pork or chicken to the stir-fry.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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