Szechuan Sweet Sour Cabbage Recipes

SZECHUAN SWEET & SOUR CABBAGE

Steps:

• Split cabbage in two.
• Remove core and shred cabbage.
• Place shredded cabbage on large plate and toss with salt cover with paper towels.
• Place a heavy, flat weight over towels and let stand for 2 hours.
• Squeeze liquid from cabbage. Stir-fry ginger in hot oil.
• Turn off heat.
• Add vinegar and sugar.
• Turn heat to low and stir until sugar dissolves.
• Add scallions and cilantro. Stir 30 seconds.
• Turn off oil and add chili oil and sesame oil.
• Pour sauce over the cabbage and toss well.
• Serve at room temperature. Will last 3 days refrigerated.

SICHUAN-INSPIRED CABBAGE

Steps:

• In a large wok over high heat, add the peanut oil and preheat the wok. Meanwhile, combine the star anise, cumin seeds, chile powder, cayenne and Sichuan peppercorns in a spice grinder and pulverize. When the oil is just starting to smoke, add the spices and cook for 1 minute. Add the cabbage and cook, tossing and stirring to coat, just until the cabbage is slightly pliable but still has some crunch, about 5 minutes. Finish with the chile crisp, soy sauce and black vinegar. Adjust for seasoning. Transfer to a platter and garnish as desired with the cilantro and green onions.

SWEET-AND-SOUR CABBAGE

Steps:

• In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.