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