Quick Stir-fried Cabbage
Category: Sichuan
Materials:
| Cabbage | 500 g |
| Canola oil | 25 g |
| Dry chili | 4 |
| Chinese prickly ash | 10 |
| Salt | 4.5 g |
| Soy sauce | 10 g |
| Vinegar | 10 g |
| Sugar | 18 g |
| Liquid starch | 12 g |
| Broth | 15 g |
Procedures:
- Slice the cabbage into 6x6 cm2 pieces; cut the dry chili into 2 cm long pieces.
- Mix the salt, soy sauce, sugar, vinegar, starch and broth; set the mixture aside
- Heat the oil to about 210°C; add the chili and Chinese prickly ash; fry them to dark brown; add the cabbage and stir-fry. Wait till the cabbage becomes slightly soft; add the liquid mixture and stir till it thickens; take the dish out of the wok to serve.
Modified from Popular Sichuan Cuisine second edition (1984) by Jiancheng Liu, et al.
