sichuan cabbage stir-fry

suan la bai cai

酸辣白菜

“Hot & sour napa cabbage”. Most common in the colder months.

Ingredients:

  • 250-300g or roughly 1L, napa cabbage, chopped.

  • 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.

  • 1/2 tbsp corn/potato starch.

Equipment:

  • wok/saute pan.

Yield:

  • 2 servings.

Execution:

  1. sauce.

  • Whisk together all the sauce ingredients until the sugar and starch is dissolved, set aside.

2. stir-fry.

  • Heat the wok over high heat or until smoking, add the oil, then chilies, garlic, Sichuan peppercorns and whites of the scallion, stir fry for 15 seconds or until aromatic.

  • 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.