Name: Stir-Fried Cabbage with Chili and Vinegar
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: 700 g white cabbage; 3 tablespoons vegetable oil; 6 pcs chilli peppers; 1 teaspoon sichuan pepper; 4 cloves garlic; 4 slices ginger; 2 tablespoons soy sauce; 1.5 tablespoon vinegar; 1 teaspoon granulated sugar; 0.5 teaspoon salt

Step by step process

Prepping the cabbage and base

1
Stir-fried cabbage with chili and vinegar starts with prepping the head. Cut the tough core out of the white cabbage and tear the leaves by hand into roughly bite-sized pieces. Do not rush. Torn edges catch color better in the wok, caramelize, and gain deeper flavor than smoothly sliced strips.
2
Slice the garlic. Peel the ginger and cut it into thin slices so it releases its aroma during the short cooking. Break the dried chili peppers into pieces to taste and shake out some of the seeds if you want milder heat.
3
In a small bowl, stir together the soy sauce, vinegar, sugar, and salt. Give it a quick stir so the sugar starts to dissolve. Having the mix ready speeds up seasoning, because the cooking itself takes only a few minutes and there is no time to measure while the pan is roaring hot.

Cooking in the wok

4
Heat the wok over high heat and pour in the oil. Once the oil shimmers and lightly smokes, add the Sichuan pepper, chili peppers, garlic, and ginger. Toss and stir for 20 to 30 seconds, watching that the garlic does not burn. As soon as the spices smell fragrant, move right on.
TIP:
Briefly toast the dried chili peppers in a dry pan until they begin to smell, then chop them. The released oils will intensify the heat and aroma of the dish.
5
Add the torn leaves and cook over high heat for 3 to 4 minutes, tossing often. You want them heated through evenly while staying crisp and lightly charred at the edges, not steaming and softening in their own juices.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.
6
Pour in the prepared sauce and stir quickly. Let it heat through for another 30 seconds, until everything is coated in the glossy sauce. Taste and adjust with salt or vinegar if needed. Serve hot as a side dish with steamed rice.

More tips:

The wok and the oil must be truly hot before you add the cabbage. Only then will it stay crisp and pick up that signature smoky wok hei aroma, instead of steaming in its own juices.

Instead of ordinary vinegar, try Chinese black vinegar Chinkiang. It has a deeper, mildly malty taste and gives the dish an authentic Sichuan character.

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