We’ve been trying to widen our range of green vegetables as well as looking for any excuse to use Sichuan peppercorns, so this recipe has become a favorite. It’s really fast and easy, and cabbage keeps in the refrigerator forever, making it a good recipe to have on hand.
Recipe from Omnivore’s Cookbook.
- 1 1/2 Tbs. peanut or vegetable oil
- 1 tsp. Sichuan peppercorns
- 2 dried chili peppers
- 1/2 small head cabbage, chopped
- 3/4 tsp. salt
- 1 tsp. soy sauce
Heat a wok or large skillet over medium-high heat until hot. Add oil and peppercorns. Stir until the peppercorns become fragrant and turn dark brown. Scoop the peppercorns out with a spatula and set aside.
Add the chili peppers and cabbage to the wok. Immediately stir with spatula for 30 seconds. You should hear a vibrant sizzle. Add the salt. Keep stirring until the the edges are lightly charred and the leaves turn soft, 2 to 3 minutes.
Grind the peppercorns in a coffee or spice grinder.
Turn to medium low heat, drizzle soy sauce and ground peppercorns over the cabbage and stir a few times to mix everything well.