Spicy Stir-Fried Cabbage

🌶️ Chinese Spicy Stir-Fried Cabbage 

Spicy Stir-Fried Cabbage is a classic Chinese homestyle dish that is simple, quick, and full of bold flavors. The crisp texture of cabbage combines beautifully with the smoky heat of dried chili peppers, garlic, and a touch of vinegar, creating a dish that is both appetizing and satisfying.

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🛒 Ingredients

• Green cabbage: 1 small head (about 500 g), cut into bite-sized pieces

• Dried red chili peppers: 6–8, cut into halves

• Garlic: 3 cloves, sliced

• Green onions: 2 stalks, cut into 2-inch pieces

• Light soy sauce: 1 tbsp

• Dark soy sauce: ½ tbsp (for color, optional)

• Chinese black vinegar (or rice vinegar): 1 tbsp

• White sugar: ½ tsp

• Salt: to taste

• Cooking oil: 2 tbsp

• Sichuan peppercorns (optional): ½ tsp for extra aroma

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👩‍🍳 Instructions

Step 1. Prepare the Cabbage

1. Wash the cabbage leaves and tear or cut into medium-sized pieces.

2. Drain well to avoid excess water splattering during stir-frying.

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Step 2. Heat the Wok

1. Heat the wok on high heat until hot.

2. Add cooking oil. Once the oil is hot, add Sichuan peppercorns (if using) and dried red chilies. Stir-fry until fragrant and slightly smoky.

3. Add garlic slices and stir quickly to release aroma.

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Step 3. Stir-Fry the Cabbage

1. Add the cabbage pieces into the wok. Stir-fry on high heat for 2–3 minutes until the cabbage begins to soften but still keeps a crisp texture.

2. Add soy sauce, dark soy sauce (if using), sugar, and salt. Toss to coat evenly.

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Step 4. Add Vinegar and Finish

1. Just before removing from the wok, drizzle in the vinegar along the side of the wok. Stir quickly for a tangy aroma.

2. Add green onions, toss briefly, then remove from heat.

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Step 5. Serve

Plate the spicy stir-fried cabbage and serve immediately with steamed rice.

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🌟 Tips

• Cook over high heat to retain the cabbage’s crispness.

• Adjust the number of dried chilies depending on your spice tolerance.

• Vinegar should be added at the very end to keep its fresh tangy flavor.

• For variation, you can add a little oyster sauce or chili bean paste (Doubanjiang) for deeper umami.