Name: Szechuan Cabbage Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 small head of cabbage, thinly sliced; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 teaspoon Szechuan peppercorns; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon hoisin sauce; 1 teaspoon chili paste (adjust to taste); Salt and pepper to taste; Green onions, thinly sliced for garnish; Sesame seeds for garnish

Instructions

Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic, ginger, and Szechuan peppercorns. Stir fry for about 1-2 minutes until fragrant.
Add the red and yellow bell peppers to the pan, stirring constantly for another 2-3 minutes until they begin to soften.
Toss in the sliced cabbage, and continue to cook, stirring frequently, until the cabbage is tender but still has a bit of crunch, about 5-6 minutes.
In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and chili paste. Pour this mixture over the cabbage and peppers, stirring well to coat evenly. Cook for an additional 2-3 minutes.
Taste the stir fry and adjust the seasoning with salt and pepper as needed.
Remove the pan from heat and transfer the stir fry to a serving dish. Garnish with sliced green onions and sesame seeds for a pop of freshness and texture.
Serve the Szechuan Cabbage Stir Fry hot alongside steamed rice or enjoy it on its own as a light and flavorful dish.

Ingredients

Instructions

Nutrition Facts