Sichuan Cabbage Stir Fry
Sichuan Cabbage Stir Fry
Ingredients
For the Sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon MSG or chicken bouillon powder
For the Stir Fry
- 2 tablespoons neutral-flavored oil
- 6 ounces pork belly, sliced into 1/4-inch-thick batons (or bacon)
- 4 garlic cloves, thinly sliced
- 2 Thai red chilies, destemmed and finely chopped
- 1 tablespoon Sichuan peppercorns
- 4 ounces fresh shiitake mushrooms, stems trimmed and discarded; caps thinly sliced
- 1 tablespoon Doubanjiang
Instructions
- 1
Cut the green cabbage into large, bite-sized pieces, roughly 2-inch squares or diamond shapes. Transfer the cut cabbage to a large bowl.
⏱️ 5 min
- 2
Sprinkle 1 teaspoon of kosher salt over the cabbage. Massage the salt into the cabbage for 1 to 2 minutes until it begins to soften and release moisture.
⏱️ 2 min
- 3
Let the cabbage sit for 10 to 15 minutes to allow more moisture to be drawn out. Firmly squeeze out as much excess water from the cabbage as possible and set it aside.
⏱️ 15 min
- 4
In a small bowl, combine 1 tablespoon Chinese black vinegar, 1 tablespoon granulated sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon MSG or chicken bouillon powder. Stir vigorously until all ingredients are well combined and the sugar and MSG have dissolved.
⏱️ 3 min
- 5
Heat a wok or large pan over medium-high heat. Add 2 tablespoons of neutral-flavored oil to the hot wok.
⏱️ 1 min
- 6
Add the sliced pork belly (or bacon) and cook until it is crispy and most of its fat has rendered out. Remove the crispy pork belly from the wok and set it aside, leaving the rendered fat in the wok.
⏱️ 5 min
- 7
To the rendered pork fat in the wok, add the 4 thinly sliced garlic cloves, 2 chopped Thai red chilies, and 1 tablespoon Sichuan peppercorns. Stir-fry for 15 to 30 seconds until the aromatics become fragrant.
⏱️ 1 min
- 8
Add 1 tablespoon of Doubanjiang and continue to stir-fry for another 15 to 30 seconds until the oil turns red and fragrant.
⏱️ 1 min
- 9
Add the sliced fresh shiitake mushrooms to the wok. Stir-fry the mushrooms for 1 to 2 minutes until they are slightly softened.
⏱️ 2 min
- 10
Add the squeezed cabbage to the wok. Stir-fry for 2 to 3 minutes, allowing the cabbage to soften while still maintaining some crispness.
⏱️ 3 min
- 11
Pour the prepared sauce over the vegetables in the wok. Return the reserved crispy pork belly to the wok.
⏱️ 1 min
- 12
Quickly toss all ingredients together for about 30 seconds to ensure the cabbage is evenly coated with the sauce and thoroughly heated.
⏱️ 1 min
- 13
Serve the Sichuan Cabbage Stir Fry immediately.
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Cabbage Stir Fry
For the Sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon MSG or chicken bouillon powder
For the Stir Fry
- 2 tablespoons neutral-flavored oil
- 6 ounces pork belly, sliced into 1/4-inch-thick batons (or bacon)
- 4 garlic cloves, thinly sliced
- 2 Thai red chilies, destemmed and finely chopped
- 1 tablespoon Sichuan peppercorns
- 4 ounces fresh shiitake mushrooms, stems trimmed and discarded; caps thinly sliced
- 1 tablespoon Doubanjiang
Instructions
- 1
Cut the green cabbage into large, bite-sized pieces, roughly 2-inch squares or diamond shapes. Transfer the cut cabbage to a large bowl.
⏱️ 5 min - 2
Sprinkle 1 teaspoon of kosher salt over the cabbage. Massage the salt into the cabbage for 1 to 2 minutes until it begins to soften and release moisture.
⏱️ 2 min - 3
Let the cabbage sit for 10 to 15 minutes to allow more moisture to be drawn out. Firmly squeeze out as much excess water from the cabbage as possible and set it aside.
⏱️ 15 min - 4
In a small bowl, combine 1 tablespoon Chinese black vinegar, 1 tablespoon granulated sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon MSG or chicken bouillon powder. Stir vigorously until all ingredients are well combined and the sugar and MSG have dissolved.
⏱️ 3 min - 5
Heat a wok or large pan over medium-high heat. Add 2 tablespoons of neutral-flavored oil to the hot wok.
⏱️ 1 min - 6
Add the sliced pork belly (or bacon) and cook until it is crispy and most of its fat has rendered out. Remove the crispy pork belly from the wok and set it aside, leaving the rendered fat in the wok.
⏱️ 5 min - 7
To the rendered pork fat in the wok, add the 4 thinly sliced garlic cloves, 2 chopped Thai red chilies, and 1 tablespoon Sichuan peppercorns. Stir-fry for 15 to 30 seconds until the aromatics become fragrant.
⏱️ 1 min - 8
Add 1 tablespoon of Doubanjiang and continue to stir-fry for another 15 to 30 seconds until the oil turns red and fragrant.
⏱️ 1 min - 9
Add the sliced fresh shiitake mushrooms to the wok. Stir-fry the mushrooms for 1 to 2 minutes until they are slightly softened.
⏱️ 2 min - 10
Add the squeezed cabbage to the wok. Stir-fry for 2 to 3 minutes, allowing the cabbage to soften while still maintaining some crispness.
⏱️ 3 min - 11
Pour the prepared sauce over the vegetables in the wok. Return the reserved crispy pork belly to the wok.
⏱️ 1 min - 12
Quickly toss all ingredients together for about 30 seconds to ensure the cabbage is evenly coated with the sauce and thoroughly heated.
⏱️ 1 min - 13
Serve the Sichuan Cabbage Stir Fry immediately.