Justin Warner Food

SICHUAN-INSPIRED CABBAGE

Sichuan-Inspired Cabbage image

My gal and I are obsessed with "mala" which is the Chinese term for the combo of spicy and numbing qualities that you get from Sichuan peppercorns. If you are into fun food experiences, this is a must-try! As cabbage is practically free, with a few pantry items, you can make a cheap but satisfying and palate-pushing side dish.

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories side-dish

Time 20m

Yield 6 servings (side dish)

Number Of Ingredients 12

Ingredients

3 tablespoons peanut oil
1 pod star anise
2 teaspoons whole cumin seeds
2 teaspoons chile powder
2 teaspoons cayenne pepper
2 teaspoons whole Sichuan peppercorns
1 pound green cabbage, cored, halved and sliced 1-inch thick
3 tablespoons chile crisp sauce, preferably Lao Gan Ma
2 teaspoons soy sauce
2 teaspoons Chinese black vinegar
Kosher salt
Fresh cilantro leaves and sliced green onions, for garnish, optional

Steps:

In a large wok over high heat, add the peanut oil and preheat the wok. Meanwhile, combine the star anise, cumin seeds, chile powder, cayenne and Sichuan peppercorns in a spice grinder and pulverize. When the oil is just starting to smoke, add the spices and cook for 1 minute. Add the cabbage and cook, tossing and stirring to coat, just until the cabbage is slightly pliable but still has some crunch, about 5 minutes. Finish with the chile crisp, soy sauce and black vinegar. Adjust for seasoning. Transfer to a platter and garnish as desired with the cilantro and green onions.

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