Stir-fried Baby Cabbage

Overview

The climate is dry in spring, so eating more baby cabbage is good for your health. Moreover, this dish is very quick to make and can also be used as a side dish for breakfast. It goes well with rice and can be paired with porridge or rice.

Tags

• hot dishes
• aged vinegar
• baby cabbage
• dried sichuan peppercorns
• dried red chili pepper
• light soy sauce
• peanut oil
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash the baby cabbage and cut into diamond-shaped pieces. Set aside.

   

2. 2 Chop the green onion, cut the dried chili into small pieces, and set aside 30 pieces of Sichuan peppercorns.

   

3. 3 Heat the cold oil in a pan, add Sichuan peppercorns and dried chili peppers and stir-fry over low heat until fragrant. It is best to stir-fry them until they are mushy, which will make them more fragrant. Then remove them. Add chopped green onion to the pot.

   

4. 4 Add the baby cabbage and stir-fry over high heat. Add a little salt after the baby cabbage releases water.

   

5. 5 Mix 15ml of light soy sauce and 10ml of mature vinegar into a bowl, add 2g-3g of starch, mix evenly, add to the pot and stir-fry quickly.

   

6. 6 Coat the baby cabbage evenly with the sauce, remove from the pan and serve on a plate.