Sichuan-Style Spicy Napa Cabbage and Pork Stir-Fry recipe - ingredients, nutrition and when to eat it
This Sichuan-style side dish is made by stir-frying napa cabbage and pork over high heat in chili oil.
This Sichuan-style side dish is made by stir-frying napa cabbage and pork over high heat in chili oil. The cabbage stays crisp and the pork savory, while doubanjiang and Sichuan peppercorns add a spicy, mouth-tingling kick. It goes well with warm rice or makes a quick snack with drinks.
Chinese · 20 minutes to cook
Tips: Add the cabbage stems and leaves separately so the stems cook through while the leaves don't get too soft.
Tips: Sichuan peppercorns can lose their aroma quickly, so add them at the end for a more distinct numbing fragrance.
Tips: Doubanjiang and soy sauce are already salty, so taste the dish before adding more seasoning.
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Ingredients (1 serving)
- Pork picnic shoulder — 120 g
- Napa cabbage — 2 sheet
- Doubanjiang — 1 tsp
- Chili oil — 1 Tbsp
- Sichuan peppercorns — 0.3 tsp
- Garlic — 2 pc
- Ginger — 0.5 piece
- Scallion — 0.3 stalk
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp