Discover how to make a bold and fiery Szechuan cabbage stir fry that’s bursting with garlic, chilli, and tongue-tingling Sichuan peppercorns. This quick and easy vegetarian stir fry recipe transforms humble cabbage into a flavour-packed dish with the perfect balance of heat and natural sweetness. Ready in minutes using a hot wok, it’s ideal as a spicy side dish or a satisfying meat-free main. Whether you're craving authentic Sichuan cuisine or just want to spice up your dinner routine, this recipe delivers restaurant-style flavour right from your own kitchen. Happy cooking! #Chinesevegetablestirfry#stirfryvegetables#chinesevegetablesrecipe _____________________________ Serves 2-3
For the Sauce 1 tbsp light soy sauce 1 tbsp oyster sauce ½ tbsp black vinegar, plus a little extra if you prefer it more tangy ½ tsp chicken stock powder or MSG ½ tsp sugar
For the Stir-fry 330g (11.6 oz) round cabbage, roughly torn 3 cloves of garlic, chopped 3 dried chillies, rehydrated and deseeded ¼ tsp Sichuan red peppercorns
Hi and welcome to Spice and Pans. Today we'll be cooking super easy and delicious Sichuan
cabbage stir-fry or otherwise known in Chinese as Sousi Baocai. So let's start cooking.
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Now we'll prepare the sauce for the cabbage. I have with me over here
one tablespoon of light soy sauce, add in one tablespoon of oyster sauce,
half a tablespoon of black vinegar. If you like your dish to be a little bit more tangy,
you can actually add a little bit more. This is optional but it helps to elevate
the taste of the dish. Half a teaspoon of chicken stock powder. Alternatively,
you can replace this with half a teaspoon of MSG. Add in also half a teaspoon of sugar to balance
up the taste. Mix them up well and after you have mixed them up well, you put the dish together.
Heat up your pan using medium heat or medium high heat. Do not add any oil. We need to char the
cabbage for a little while. The cabbage I'm using is 330 grams which I've actually torn using my
hands. Spread them out a little bit. Now we're getting rid of the excess moisture from the
cabbage so that later the sauce can coat this very beautifully.
Right, let them have contact with a pan or wok. This is a very famous dish in Sichuan,
they call it 手撕包菜. Now why hand pat? They believe that when you hand pat instead of
using a knife to cut it, it actually can absorb the sauce much better.
Just let them stay in the pan for about a minute or so, then we will flip it to the other side.
Just char them and get rid of the excess moisture.
Right, something like this is very nice. A little bit of char here and there. This is what we want.
Just continue to do this and I'll show you how they look like in a while.
I've charred this for about a total of three minutes. As you can see, they are beautifully
charred. This is what we want. Okay, so now we just remove this from heat and now we put the
dish together. Now we'll put the dish together. Heat up your pan using medium heat. Add in a
suitable amount of oil. A little bit of oil is needed for this. Add in three cloves of garlic
chopped. Now you do not need to wash your pan after you dry fry the cabbage. Add in also three
pieces of dried chilli, deseeded and rehydrated. Plus I added in a little bit of this red colour
or red Sichuan peppercorn. This will give this dish a very nice unique taste.
Almost immediately you can smell the beautiful fragrance coming up from here. When the garlic
starts to brown like this, we add in our cabbage back. Mix them up together. Now don't turn down
the heat. This is supposed to be a quick fry. Almost immediately you can see that this is very
beautiful now. Now we add in our sauce. Give it a light stir again and pour everything in. Mix them
up well. Wow, smells so good. Look at how pretty this is. Really, really good. Just mix them up a
little bit and fry them until the cabbage is almost translucent like this. Especially on the stock,
that means it's cooked. Okay, and now it's time for our lunch. And now the dish is done. Let's
have a taste. Smells absolutely delicious. Let's try this now. Oh, savoury. You can feel a little
bit of heat, not too much. And it's crunchy. This is really, really good. So ladies and gentlemen,
I hope you like our video. Do click like on our video and do subscribe to our channel.
Thank you for watching and now it's the time to cook. See you. Bye bye.
