INGREDIENTS
- 1 pod star anise
- 2 teaspoons whole cumin seeds
- 2 teaspoons chile powder
- 2 teaspoons cayenne pepper
- 2 teaspoons whole Sichuan peppercorns
- 1-pound green cabbage, cored, halved and sliced 1-inch thick.
- 3 tablespoons chile crisp sauce
- 2 teaspoons soy sauce
- 2 teaspoons Chinese black vinegar
- Kosher salt
- Fresh cilantro leaves and sliced green onions, for garnish.
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Sichuan Inspired Cabbage
DIRECTIONS
- 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.
Total Preparation Time: 20 minutes