Recipe courtesy of Justin Warner
Sichuan-Inspired Cabbage
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings (side dish)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 97
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 214 mg
My gal and I are obsessed with "mala" which is the Chinese term for the combo of spicy and numbing qualities that you get from Sichuan peppercorns. If you are into fun food experiences, this is a must-try! As cabbage is practically free, with a few pantry items, you can make a cheap but satisfying and palate-pushing side dish.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings (side dish)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 97
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 214 mg
Ingredients
Directions
- In a large wok over high heat, add the peanut oil and preheat the wok. Meanwhile, combine the star anise, cumin seeds, chile powder, cayenne and Sichuan peppercorns in a spice grinder and pulverize. When the oil is just starting to smoke, add the spices and cook for 1 minute. Add the cabbage and cook, tossing and stirring to coat, just until the cabbage is slightly pliable but still has some crunch, about 5 minutes. Finish with the chile crisp, soy sauce and black vinegar. Adjust for seasoning. Transfer to a platter and garnish as desired with the cilantro and green onions.
