dry stir-fried cabbage

How to Make Crispy Spicy Dry-Fried Cabbage

Dry-fried cabbage (干煸包菜) is a beloved Sichuan dish known for its crispy texture, smoky aroma, and spicy-savory flavor. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients:

1 medium cabbage (cored and torn into bite-sized pieces), 2-3 dried red chilies (sliced), 3 cloves garlic (minced), 1 tbsp ginger (minced), 2 tbsp cooking oil, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, ½ tsp Sichuan peppercorn powder (optional), and a pinch of salt.

Steps:

1. Prep: Rinse the cabbage and pat dry. Heat oil in a wok over medium-high heat.

2. Stir-fry: Add dried chilies, garlic, and ginger. Sauté until fragrant (30 seconds). Toss in the cabbage, stirring constantly to coat with oil.

3. Season: Cook for 5-7 minutes until cabbage wilts but stays slightly crisp. Add light soy sauce, dark soy sauce, sugar, and salt. Stir well.

4. Finish: Sprinkle Sichuan peppercorn powder if using. Toss once more, then serve hot with rice.

Tips: For extra crunch, avoid overcooking. Adjust spice levels by reducing chilies. This quick, flavorful dish is a perfect balance of spicy, sweet, and umami, making it a weeknight favorite!