Description
1 small head green cabbage, chopped
2 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp ginger, grated
2 dried red chilies, crushed (or ½ tsp red pepper flakes)
1 tbsp Szechuan peppercorns, lightly crushed
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp chili oil (adjust to taste)
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
2 green onions, sliced (for garnish)
1 tsp toasted sesame seeds (for garnish)
Directions:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic, grated ginger, dried red chilies, and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
Add the chopped cabbage and cook for 4-5 minutes, stirring frequently, until slightly wilted but still crisp.
In a small bowl, mix soy sauce, rice vinegar, sugar, and chili oil. Pour over the cabbage and toss to coat.
If using cornstarch, stir in the slurry and cook for another minute until the sauce slightly thickens.
Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Serve hot as a side dish or over steamed rice. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 120 per serving Servings: 4 servings
