Fried cabbage

Chinese cabbage (Peking cabbage) has long been popular all over the world due to its delicate texture, pleasant taste and versatility. It is ideal for both fresh salads and hot dishes, retaining most of its vitamins even after heat treatment. In China, this vegetable was actively used in ancient times, creating dozens of recipes.

Today we’re going to tell you about one of our favorite ways to cook cabbage: fried cabbage in a wok.

Ingredients:

• 500-700 g of cabbage (Peking or white cabbage)
• 1 tsp. of Sichuan pepper
• 1 chili pepper pod
• 1 tsp. soy sauce
• vegetable oil for frying

Cooking process:

Preparing cabbage.
Cut the head of cabbage in half, remove the top leaves and cut the cabbage at an angle into slices ~1.5 cm thick.

Preheat the wok.
Add the Sichuan pepper to the well-heated oil. Fry until the skin darkens and remove it. Then throw in the whole chili pepper (you can use dried), hold for 20-30 seconds and remove it as well.

Frying cabbage.
Add all the cabbage to the wok over high heat. Sauté for 3 minutes – it should be tender but still crispy. Reduce heat to medium, add soy sauce and stir quickly.

Tips for submitting:

Roasted cabbage is a great side dish as well as an independent dish. It can be served with rice, bulgur, meat or fish. Sprinkle with sesame seeds, serve with fresh herbs or orichs. In the sauce bowl, use soy or sweet and sour sauce. And don’t forget the chopsticks – authenticity is important!

Despite the simple ingredients, roasted cabbage looks exquisite and will be a real table decoration. And most importantly, it cooks quickly and retains all its beneficial properties.