Quick Pickled Chinese Cabbage

March 23, 2025 10 Minutes Medium

Nutritional Information

约280 kcal
Calories
约3g
Protein
约25g
Carbohydrates
约20g
Fat
Recipe Cold Dishes
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!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
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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