This vegan Sichuan cabbage stir fry recipe is so quick and easy to make, from prep to served in 10 minutes! This was one of my favorite dishes when I lived in China that I had to re-create it! Did you know that cabbage is a good source of vitamin C!? I know, I didn’t either!
Print
Sichuan Cabbage Stir Fry
- Total Time: 10 minutes
- Yield: 4 – 6 SERVINGS 1x
Ingredients
Scale
- 1 tablespoon avocado oil OR vegetable oil
- 1 medium size cabbage, rinsed + chopped roughly into 2″x2″ pieces
- 3 cloves garlic, thinly sliced
- 1 inch ginger root, minced
- 3 – 5 red chili peppers, dried (depending on your spice preference)
- 1/2 teaspoon dried Sichuan peppercorn seeds
- 2 tablespoons coconut aminos OR soy sauce
- 1 tablespoon balsamic vinegar
Instructions
- Pour oil, ginger and garlic into pot and cook on high heat until ingredients become fragrant (roughly 60 seconds). (If using an induction burner simply set to Stir Fry.)
- Add dried chili peppers and Sichuan peppercorn to pot and cook for roughly 60 seconds.
- Immediately add cabbage, coconut aminos and vinegar.
- Cook on high heat for roughly 1 – 2 minutes continually stirring.
- Enjoy with rice or a noodle dish of your choice.
Notes
If you are a food blogger, YouTuber, moving into a tiny house or just looking for a way to cook food faster or keep food warm at a party this Portable Induction Pro Cooktop is amazing!
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes
Recipe Card powered by