Easy Chinese style cabbage stir fry--hot and sour in taste.
Ingredients
1 cabbage
Napa cabbage, raw
(middle size; (, hand shredded and remove; tough parts))
2 clove(s)
Garlic
(sliced)
1 tsp minced
Ginger root
(minced)
4 pepper(s)
Red chili pepper (also chile or chilli)
((3 to 6); dried; depending how spicy you want it to be)
1/2 tsp
Peppercorn
(Sichuan)
1 tbsp
Soy sauce
(light)
1/2 tbsp
Rice wine vinegar
(black)
1/2 tsp
Salt
(or as needed)
1 tbsp
Coconut oil
(or avocado oil)
Instructions
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.
