Quick Pickled Chinese Cabbage

Quick Pickled Chinese Cabbage

This Sichuan-Style Stir-Fried Cabbage is a quick, flavorful dish that brings a perfect balance of tangy, spicy, and savory notes to your table. Fresh cabbage leaves are blanched to tender perfection, then stir-fried with aromatic scallions, garlic, and fragrant Sichuan peppercorns for a bold kick. The secret to its irresistible taste lies in the technique—adding vinegar along the wok’s edge creates a burst of tangy aroma while enhancing the cabbage’s natural sweetness. A touch of sugar balances the flavors, making every bite crisp, vibrant, and utterly delicious. Ready in minutes, this dish is a fantastic side or light main that pairs beautifully with steamed rice. Perfect for busy weeknights, it’s a simple yet impressive way to enjoy cabbage with an authentic Sichuan twist!

10 Minutes
Medium
4 servings
Recipe Cold Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
cabbage
500g

The aromatics

🧅
scallions
3 stalks (约50g)
🧅
garlic
2 cloves (约5g)

The sauce & seasonings

🧂
oil
2 tbsp (约30ml)
🧂
Sichuan peppercorns
1 tsp
🧂
vinegar
1 tbsp (约15ml)
🧂
sugar
1 tbsp (约15g)

Instructions

1. Step 1

Tear off the cabbage leaves one by one, remove the leaves and keep the stalks, cut them into 1cm wide and 5cm long strips along the texture, and blanch them in boiling water to soften. Prepare the chopped scallions and garlic.

2. Step 2

Heat the wok and add oil, stir-fry the Sichuan peppercorns until fragrant and remove them, then add the chopped scallions and garlic.

3. Step 3

Pour a spoonful of vinegar along the edge of the wok into the oil, and gently shake the wok to make the vinegar work.

4. Step 4

When the vinegar starts to evaporate and steam, add the cabbage and stir-fry, season with a suitable amount of salt and a small amount of sugar, and it can be served in about 1 minute.

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