SICHUAN-INSPIRED CABBAGE
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
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.
SZECHUAN SWEET & SOUR CABBAGE
Make and share this Szechuan Sweet & Sour Cabbage recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 2h1m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Split cabbage in two.
- Remove core and shred cabbage.
- Place shredded cabbage on large plate and toss with salt cover with paper towels.
- Place a heavy, flat weight over towels and let stand for 2 hours.
- Squeeze liquid from cabbage. Stir-fry ginger in hot oil.
- Turn off heat.
- Add vinegar and sugar.
- Turn heat to low and stir until sugar dissolves.
- Add scallions and cilantro. Stir 30 seconds.
- Turn off oil and add chili oil and sesame oil.
- Pour sauce over the cabbage and toss well.
- Serve at room temperature. Will last 3 days refrigerated.
Nutrition Facts : Calories 72.3, Fat 3.7, SaturatedFat 0.6, Sodium 447.4, Carbohydrate 9.6, Fiber 1.6, Sugar 6.5, Protein 1.6
HOT AND SOUR CHINESE CABBAGE
Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result.
Provided by PalatablePastime
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove core from cabbage; shred.shred cabbage.
- Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
- In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
- Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
- Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
- Stir in toasted sesame oil and then chill until needed.
Nutrition Facts : Calories 177.7, Fat 7.1, SaturatedFat 1.1, Sodium 2330.6, Carbohydrate 29, Fiber 0.8, Sugar 27.1, Protein 0.8
BOHEMIAN SWEET AND SOUR CABBAGE
This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the onion in the shortening, only to a golden color. Do not brown.
- Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- Put cabbage in; sprinkle with caraway seed if you wish.
- Boil for 1/2 hour.
- Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).
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SICHUAN-STYLE HOT-AND-SOUR CABBAGE - FOOD & WINE
From foodandwine.com
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- In a small bowl, combine the chicken stock, soy sauces, vinegar, sugar, ginger, garlic and cornstarch; whisk to blend.
- In a pot of salted boiling water, cook the thickest pieces of cabbage for 1 minute; add the remaining cabbage and cook for 30 seconds longer. Drain and transfer to a bowl of ice water to cool; drain and pat dry.
- In a wok, heat 2 tablespoons of the oil until shimmering. Add half of the broken dried red chiles and 1 teaspoon of the Sichuan peppercorns and stir until fragrant, 10 seconds. Add half of the cabbage and stir-fry over high heat until charred in spots, 5 minutes. Add 3 tablespoons of the soy sauce mixture and cook, tossing, until the liquid has been absorbed, 1 minute. Add 2 more tablespoons of the soy sauce mixture and stir-fry until absorbed; repeat one last time, then transfer the cabbage to a bowl. Repeat with the remaining oil, dried chiles, Sichuan peppercorns, cabbage and soy sauce mixture.
- Return the first batch of cabbage to the wok and cook until all of the cabbage is nicely glazed. Season with salt, transfer to a platter and garnish with the crumbled dried chile peppers. Serve.
CHINESE CABBAGE STIR FRY - CHINA SICHUAN FOOD
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- Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.
- Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
- Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.This process should be finished within 30 seconds.
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