Sichuan Hot and Sour Cabbage

This is about as far away from the Cantonese sweet and sour dishes served at restaurants as you could imagine. The sourness comes from the vinegar and the underlying subtle heat comes from the cooking oil that has been flavored with red and Sichuan peppers. Sugar adds another layer of flavor. Add a little more sugar than is traditionally used in this dish to create a vegetable dish that will have kids demanding more.

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Course: Gluten-free, Salad, Side Dish, Snack, vegan, Vegetarian

Cuisine: Chinese, Peking, Sichuan, Western China

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Wok
Colander (optional)

Ingredients

1 head Cabbage, Chinese or napa
2½ tbsp Kosher salt
6 whole Dried red chili
8 whole Sichuan peppercorns
½ cup Sugar (can use a ¼ cup more or less, if desired)
⅓ cup Red wine vinegar
¼ cup Chinkiang vinegar
1 tbsp Ginger, minced
2 tbsp Peanut or vegetable oil
1 tbsp Sesame oil

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Instructions

PREP - Remove core and thick ribs from cabbage. Tear or cut chunks about 1½-inch wide. If you want to soften the cabbage a bit, place cabbage slices in a colander and sprinkle with 2 tbsp salt. After 30 minutes, rinse and drain the cabbage.
In a small saucepan, bring to a boil the ginger, vinegars,sesame oil ½ tsp salt, and sugar.
COOK - Heat oil in wok over medium-high heat. Add Sichuan peppercorns and red chilis and stir-fry until they become fragrant and dark. Separate peppers from the oil and discard. Turn up heat and the cabbage to the fragrant oil in the wok. Stir fry cabbage for 3-6 minutes and then add the dressing from the small saucepan. Cook until the liquid reduce slightly, a few minutes. Serve in a bowl and, if desired, top with a little sesame oil.

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