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
Step-by-Step Guide
Follow these detailed instructions for perfect Szechuan cabbage every time.
- Prep All Ingredients: Chop the cabbage, mince garlic, grate ginger, and slice green onions before you start cooking. Have your sauce mixture (soy, vinegar, sugar, chili oil) ready in a bowl.
- Bloom the Aromatics: Heat oil in your wok or skillet over medium-high heat. Add garlic, ginger, crushed chilies, and Szechuan peppercorns. Stir-fry for just 30 seconds until incredibly fragrant—do not let the garlic burn.
- Stir-Fry the Cabbage: Increase heat to high. Add the chopped cabbage. Stir-fry constantly for 4-5 minutes. The goal is to wilt the edges while keeping a satisfying crunch in the thicker parts.
- Add Sauce & Thicken: Pour your pre-mixed sauce over the cabbage and toss vigorously to coat evenly. For a glossy, restaurant-style finish, give the cornstarch slurry a final stir and drizzle it in, cooking for 1 more minute until the sauce clings to the cabbage.
- Finish and Serve: Immediately remove from heat. Transfer to a serving dish and garnish with green onions and toasted sesame seeds.
Serving Suggestions
This versatile dish pairs wonderfully with many mains. Serve it as a spicy side to simple grilled chicken, fish, or tofu. For a complete meal, spoon it over a bowl of steamed jasmine rice or noodles to soak up the flavorful sauce. It also makes an excellent filling for lettuce wraps or a topping for grain bowls.
How-to Summary
Quickly stir-fry aromatics (garlic, ginger, chilies, Szechuan peppercorns) in hot oil. Add chopped cabbage and cook until crisp-tender. Toss with a savory-sweet-spicy sauce of soy, vinegar, sugar, and chili oil. Optionally thicken with a cornstarch slurry, then garnish and serve hot.
Frequently Asked Questions
Can I use a different type of cabbage? Yes. Napa cabbage or savoy cabbage work well, but cooking times may vary slightly due to different textures.
What if I can’t find Szechuan peppercorns? They provide a unique citrusy numbness. If unavailable, use an extra ½ teaspoon of black pepper and a small strip of citrus zest, but the flavor profile will change.
How can I make this dish less spicy? Omit the dried red chilies and the chili oil. You can add a dash of toasted sesame oil at the end for flavor without the heat.
Is the cornstarch slurry necessary? No, it’s optional. Without it, the dish will be saucier but less glossy, with a thinner sauce that pools at the bottom of the plate.
Can I make this ahead of time? It’s best served immediately. If made ahead, the cabbage will lose its crisp texture as it sits in the sauce. Reheat briefly in a wok.
Common Mistakes to Avoid
- Overcooking the Aromatics: Burning the garlic and ginger at the start will make the entire dish taste bitter. Keep the stir-fry to 30 seconds.
- Overcrowding the Pan: Adding too much cabbage at once steams it instead of stir-frying it. Use a very large skillet or wok, or cook in batches.
- Skipping the Sugar: The small amount of sugar is crucial for balancing the salty soy sauce and sharp vinegar. Don’t omit it.
- Using Pre-Minced Jarred Garlic/Ginger: For the brightest flavor, always use fresh garlic and ginger.
Conclusion
This Szechuan Stir-Fried Cabbage is a powerhouse of flavor that comes together in mere minutes. It perfectly captures the numbing heat and bold tastes of Szechuan cuisine, transforming a humble vegetable into an unforgettable side dish. With this easy recipe, a restaurant-quality stir-fry is now just 20 minutes away. Give it a try and enjoy the explosive flavors in your own kitchen.
