Sichuan Peppercorn Cabbage
I took a poll a couple of weeks ago on my Instagram to see what the readers actually wanted to see and I was honestly shocked to see how so many of you wanted more side dishes! I bring you a super easy one today that takes about 5 minutes to make, and is chockfull of flavor. Enter, Sichuan Peppercorn Cabbage.
Don’t underestimate the power of cabbage y’all. Most people don’t think of cabbage as a yummy vegetable, but I feel like it’s such a good addition to quite a few meals, especially asian dishes. The biggest trick here is probably finding the Sichuan peppercorns which can make or break this dish, but all you have to do is just pop into the closest asian grocery store next to you and pick up a packet. It’s totally worth it because once you make this dish, it doesn’t even feel like a side dish because it’s just that good. I guarantee you’ll come back to it again and again because it’s fast to make, and requires minimal ingredients!
Let’s also talk about these peppercorns for a hot minute. They aren’t more spicy than your regular peppercorns, but they do provide a different type of flavor to dishes. They are these special peppercorns that are fragrant and provide mouth-numbing spice. Seems weird I know, but when you marry these little guys with red chillies, the effect reduces the heat from the chillies, leaving you nothing but crazy intense flavor. Just trust me…you’re going to want to give these a go.
Ingredients:
- 1 head of green cabbage, chopped into large but bite size pieces
- 2 garlic cloves, grated
- 1 thumb of ginger, grated
- 2 dried red chilies
- 1 tsp of Sichuan peppercorns
- 1 tbsp of oil (I like using high heat oil in this dish like avocado oil!)
- 1/2 tsp of salt
- 1 tsp of soy sauce (Feel free to use coconut aminos here if you’re doing whole 30!)
- Sesame seeds for garnish
Directions
- Heat a giant pan over high heat and add in the tablespoon of oil. Stir in the garlic, ginger, red chilies, and peppercorns to flavor the oil.
- Once it’s fragrant, lower the heat to medium high heat and add the cabbage. Immediately start stirring because you should hear the sizzle. Add in the salt and soy sauce and keep stirring until you start to see some of the edges getting charred. The cabbage should still have a bite to them. You don’t want them to be wilted.
- Move to a large bowl and garnish with sesame seeds. Serve immediately.
Add this as a side dish to these noodles and this delicious Mongolian beef to make a whole asian inspired meal!
- * 1 head of green cabbage, chopped into large but bite size pieces
- * 2 garlic cloves, grated
- * 1 thumb of ginger, grated
- * 2 dried red chilies
- * 1 tsp of Sichuan peppercorns
- * 1 tbsp of oil (I like using high heat oil in this dish like avocado oil!)
- * 1/2 tsp of salt
- * 1 tsp of soy sauce (Feel free to use coconut aminos here if you're doing whole 30!)
- * Sesame seeds for garnish
- 1. Heat a giant pan over high heat and add in the tablespoon of oil. Stir in the garlic, ginger, red chilies, and peppercorns to flavor the oil.
- 2. Once it's fragrant, lower the heat to medium high heat and add the cabbage. Immediately start stirring because you should hear the sizzle. Add in the salt and soy sauce and keep stirring until you start to see some of the edges getting charred. The cabbage should still have a bite to them. You don't want them to be wilted.
- 3. Move to a large bowl and garnish with sesame seeds. Serve immediately.
When you make the recipe, please SHARE with me though Facebook or Instagram! And don’t forget to pin it so you can find this easily and share with others!
