dry pot baby vegetables

How to Make Dry Pot Baby Cabbage: A Simple Guide

Dry pot baby cabbage, a beloved Sichuan dish, tantalizes with its spicy, aromatic flavor and tender-crisp texture. Here’s an easy recipe to recreate it at home.

Ingredients: Baby cabbage (1 whole, cut into wedges), Chinese sausage (sliced, 50g), dried chili peppers (10-15), Sichuan peppercorns (1 tsp), garlic (3 cloves, minced), ginger (1 slice, minced), doubanjiang (spicy bean paste, 1 tbsp), light soy sauce (1 tbsp), dark soy sauce (½ tsp), sugar (½ tsp), cooking oil (3 tbsp), and sesame oil (1 tsp for finishing).

Steps:

1. Prep: Blanch cabbage wedges in boiling water for 1-2 minutes; drain.

2. Sauté: Heat oil in a wok over medium heat. Stir-fry dried chilies and Sichuan peppercorns until fragrant. Add garlic, ginger, and sausage; cook until sausage releases oil.

3. Flavor: Add doubanjiang, stir-fry until red oil forms. Toss in cabbage, mixing well.

4. Season: Pour in light/dark soy sauce and sugar; stir-fry 2-3 minutes until cabbage is tender but still crisp.

5. Finish: Drizzle with sesame oil, transfer to a preheated clay pot, and serve hot.

Tips: For extra richness, add mushrooms or tofu. Adjust spice levels by reducing dried chilies. Enjoy this fiery, flavorful dish with rice!