Encountering Sichuan Cuisine
Eating Spicy Sichuan Cabbage at a restaurant called Spicytown challenged my conception of Chinese cuisine. It took me beyond the aisles of soy sauce and rice vinegar into a world where different kinds of chili peppers sat side by side with sesame paste, garlic, peppercorns, fermented black beans and more, so much more.
As I tried to recreate the dish, I was a little stymied. There was definitely heat. But that’s only the beginning. The real test was to build in all the other flavors that had so deliciously complemented the heat. Even as my tongue tingled from the chillies one moment, the next instant, I found myself savoring the sweet and sour and garlic.
It certainly took me more than a few trips to Spicytown in order to get this recipe right. But like most journeys we take when we step out of our comfort zone, it’s been worth it. I hope you think so too!
Exploring the Condiments of Sichuan Cuisine
Learning More About Sichuan Cuisine
For those looking to learn more about this cuisine, check out Joe DiStefano’s wonderful article in Serious Eats at https://www.seriouseats.com/2014/08/what-is-sichuan-szechuan-chinese-cuisine.html
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Spicy Sichuan Cabbage
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 1x
- Diet: Vegan
Description
A simple yet delicious dish where cabbage is steamed to perfection, then stir-fried for a min. or two in chile-garlic sauce.
Ingredients
For Making Spicy Sichuan Cabbage (4 servings):
2 cups cabbage, diced into 2-3 cm. squares (green or purple or a combo)
3 tbsp. chile-garlic sauce
For Making Chili Garlic Sauce (8 servings):
12 dried red thai chilies
1/8 cup chopped garlic
1 tsp. salt
1 tsp. sugar
1 tsp. distilled white vinegar or rice wine vinegar
1/2 cup chili oil
Instructions
1. Boil water in a kettle or pan. Use the boiling water to steam the cabbage for 15 mins. When the cabbage is done, it should be tender, but still hold its shape. It should be soft but not mushy, have a bite but not be al dente.
2. Blend the rest of the ingredients to a fine puree: 12 dried red chilies + 1/8 cup chopped garlic + 1 tsp. salt + 1 tsp. sugar + 1 tsp. distilled white vinegar + 1/2 cup chili oil.
3. 2 mins before the cabbage is done cooking, transfer 3 tbsp. of the chile garlic sauce to a pan. Heat on med. or med.-low for 1-2 mins.
4. Toss in the cabbage, mix with the sauce, turn up the heat to high and cook for 1 mins.
5. Taste and adjust for salt.
6. Serve Simply Delicious Spicy Sichuan Cabbage!
- Category: Lunch
- Cuisine: Chinese
Nutrition
- Serving Size: 1/2 cup
- Calories: 263
- Sugar: 2.7
- Sodium: 589
- Fat: 28.1
- Saturated Fat: 4
- Carbohydrates: 5.1
- Fiber: 1.1
- Protein: 0.9
- Cholesterol: 0
Keywords: Szechwan, Sichuan, Szechuan, Sczechwan Cabbage, Sichuan Cabbage, Szechuan Cabbage, Chinese Stir-Fry, Szechwan Cabbage Stir-Fry, Sichuan Cabbage Stir-Fry, Szechuan Cabbage Stir-Fry, Chile-Garlic Sauce, Chile-Garlic, Chinese Chile-Garlic, Chinese Stir-Fry, Chili Oil, Vegan Chinese, Vegetarian Chinese, Vegan Cabbage, Vegetarian Cabbage
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