Sichuan-Style Spicy Cabbage Rolls

Name: Sichuan-Style Spicy Cabbage Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 500 g Napa cabbage (whole leaves, stems removed, washed and drained); Dried red chilies (stems and seeds removed; fried until crisp then finely minced), mg; 3 g Sichuan peppercorns (fried until crisp then finely minced); 3 g Salt; 15 g Sugar; 1 g MSG; 5 g Vinegar; 10 g Soy sauce; 10 g Sesame oil; 50 g Vegetable oil; 50 g Stock; 10 g Bean starch (mixed into a water slurry)

A Sichuan-style cold appetizer featuring cabbage blanched until just tender, rolled up, sliced into segments, and drizzled with a sweet, sour, and spicy sauce.

30 min

Easy

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Ingredients

Napa cabbage (whole leaves, stems removed, washed and drained) 500 g

Dried red chilies (stems and seeds removed; fried until crisp then finely minced) mg

Sichuan peppercorns (fried until crisp then finely minced) 3 g

Salt 3 g

Sugar 15 g

MSG 1 g

Vinegar 5 g

Soy sauce 10 g

Sesame oil 10 g

Vegetable oil 50 g

Stock 50 g

Bean starch (mixed into a water slurry) 10 g

Instructions

Prepare the ingredients

Remove the stems from the whole napa cabbage leaves, wash, and drain. Remove the stems and seeds from the dried chilies.

Mix the sauce

Combine salt, MSG, vinegar, soy sauce, sugar, the bean starch slurry, and stock to make a seasoned sauce.

Fry the chilies and peppercorns

Place a wok over high heat, add the vegetable oil and heat to about 110°C (roughly 50% hot). Add the dried chilies and Sichuan peppercorns and fry until reddish-brown, then remove and set aside.

Stir-fry

Add the cabbage to the wok and stir-fry until just wilted. Pour in the seasoned sauce, toss to coat evenly, then remove from the wok onto a plate and let cool.

Shape the rolls

Finely mince the fried dried chilies and Sichuan peppercorns, then sprinkle them over the cabbage leaves. Roll each leaf into a cylinder about 1 cm in diameter, cut into 3 cm long segments, and arrange neatly on a plate.