cabbage stir fry Szechuan style

By foodiva

Ingredients

• 1 head Napa cabbage around 2 pounds (remove the parts with fresh leaves)
• 1 tablespoon vegetable oil for frying
• 2 garlic cloves, minced
• 1 tablespoon minced ginger
• 1 tablespoon doubanjiang(other chili paste: ok)or to taste
• 2 green onion, white and green part separated and minced
• 1 fresh Thai red chili pepper or Szechuan style pickled red pepper
• pinch of salt if necessary
• 2 teaspoons sugar
• 2 teaspoons starch
• 1 teaspoon light soy sauce
• 1 tablespoon Chinese black vinegar
• 1 tablespoon cooking wine
• 1 teaspoon sesame oil (optional)
• 1 tablespoon water

Details

Servings 1
Preparation time 5mins
Cooking time 10mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Chinese Cabbage Stir Fry – China Sichuan Food

Stir fry

Chinese Cabbage Stir Fry

Chinese Cabbage Stir Fry

Szechuan style Chinese cabbage stir fry—Fish fragrant Chinese cabbage.

Have you ever missed those yummy dishes come from grandmother with very simple ingredients and seasonings? I do, I really do. We used to make lot of seasonal vegetable stir fry with very basic seasonings at home. And here is one of the rice killers—Szechuan style Chinese cabbage stir-fry.

Chinese Cabbage Stir Fry

Serve:

Szechuan style Chinese cabbage stir fry in hot garlic sauce.

1 tablespoon vegetable oil for frying

Wash the Napa cabbage; remove the green leaves. Cut the white part into pieces around 1/2 inch long.

Minced garlic, ginger, white part of green onions, and red pepper. In a small bowl, mix vinegar, water, sugar, starch, soy sauce and sesame oil. Set aside.

In a large pan or wok, heat up oil and fry ginger, garlic and green onion white parts until aroma. Add doubanjiang and continue frying for around 1 minute over medium fire until there is red oil coming out.

Place the Napa cabbage pieces. Cook until slightly soft (around 1 to 2 minutes). Swirl the sauce and bring to a boiling. Taste to see whether pinch of salt is desired.

Transfer out and top with chopped green onions. Serve hot with steamed rice.

Stir fry

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