La Bai Cai (spicy stir-fried cabbage)

4cm ginger, shredded
4 long red chillies, sliced
1/4 tsp Sichuan peppercorns
300g wong bok, roughly chopped
2 tsp sugar
2 tsp black rice vinegar
2 tsp soy sauce
1/4 tsp sesame oil

Heat 2 tbls oil and fry ginger, chillies and
peppercorns until fragrant.
Add cabbage – stir until wilted with golden edges.
Add sugar, vinegar and soy sauce – sir until combined.
Add sesame oil and serve immediately.

Recipe from home kitchen in Shuzheng village, Juizhaigou NP – Sichuan


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