sichuan cabbage stir-fry
suan la bai cai
酸辣白菜
“Hot & sour napa cabbage”. Most common in the colder months, as the cabbage becomes firm, sweet and savoury.
Ingredients:
250-300g or roughly 1L, napa cabbage.
6 dried red chilies.
1 tsp (5g) Sichuan peppercorns.
1/4 tsp white pepper powder.
2 stalk scallion, sliced thin.
3 cloves garlic, chopped.
kosher salt.
cilantro leaves.
roasted peanuts.
3-4 tbsp canola oil.
sauce:
1 tbsp black vinegar.
1 tbsp oyster sauce.
1 tsp sugar.
1 tbsp light soy sauce.
1/2 tsp msg.
3 tbsp chicken stock/broth.
1 tsp corn/potato starch.
Equipment:
wok/cast-iron pan.
wok ladle/shovel.
Yield:
2 servings.
Execution:
sauce.
whisk together all the sauce ingredients until the sugar and starch is dissolved, set aside.
2. stir-fry.
Step 1: Heat the wok over low heat and add the oil, alongside the chilies, garlic, Sichuan peppercorns and whites of the scallion.
Stir fry until very aromatic and lightly coloured, turn the heat to high while continuing to stir-fry.
Once smoking add the napa cabbage and stir fry, ensuring each piece is coated with the oil and aromatics.
Continue to cook until the cabbage is slightly translucent and has a slight bit of char/browned colour.
Add the sauce and continue to cook until the sauce boils and becomes thick while clinging onto each piece of cabbage.
Add the white pepper, cut the heat and season to taste with salt.
3. serve.
Top with roasted peanuts, cilantro and the green part of the scallion.
Serve with white rice.