Restaurant-Style Stir-Fried Cabbage (10 Minutes)
Restaurant-quality stir-fried cabbage for just £0.7—crispy, tender, and more delicious than expensive takeout!
Watch Me Make It
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Ingredients
- ✓ 400 g sweet cabbage
- ✓ 3 g Sichuan peppercorn
- ✓ 3 g dried red chili
- ✓ 2 cloves garlic
- ✓ 20 ml soy sauce
- ✓ 20 ml rice vinegar
- ✓ 2 g salt
- ✓ 5 g sugar
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Instructions
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Tear the cabbage by hand into large, irregular pieces, discarding the tough core. Washing and thoroughly drying the leaves beforehand ensures better searing.
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Heat a wok over high heat until very hot. Add the oil, then immediately add the Sichuan peppercorns and allow them to gently sizzle, releasing their citrusy aroma.
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Add sliced garlic and dried red chilies. Stir-fry briefly until fragrant, being careful not to burn them.
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Increase to high heat and add the cabbage. Toss rapidly to coat in the infused oil. Stir-fry for 2–3 minutes, keeping the cabbage moving to maintain a crisp-tender texture.
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Mix soy sauce, rice vinegar, salt, and sugar in a small bowl. Pour the sauce around the edge of the wok and stir-fry for about 20 seconds, just until evenly coated. Remove immediately and serve hot.
💡 Chef's Tips
- Tear, don’t cut—the rough edges help the cabbage absorb sauce and develop better texture.
- Keep the heat high at all times to achieve a light char and “wok hei.”
- Do not overcrowd the pan; cook in batches if necessary.
- Add the vinegar at the end to preserve its bright, tangy flavor.