CHINESE PICKLED CABBAGE (SZECHUAN STYLE) RECIPES

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CHINESE PICKLED CABBAGE (SZECHUAN STYLE) RECIPE - FOOD.COM



Chinese Pickled Cabbage (Szechuan style) Recipe - Food.com image

This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.

Total Time 12

Prep Time 12

Yield 8 cups

Number Of Ingredients 7

1 lb cabbage, tough outer leaves removed
2 dried finger hot chili peppers
2 tablespoons salt
1 cup hot water
3 cups cold water
1/4 teaspoon szechuan peppercorns
2 tablespoons gin

Steps:

  • Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
  • (There should be about 8 C).
  • Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
  • When cool, add the gin and cabbage.
  • Cover and refrigerate 4- 5 days.
  • Remove the cabbage from the liquid and serve cold.
  • The brine can be used over and over again (keep it refrigerated, of course).
  • Add 2 t more salt every time you use it.
  • After the first use it only takes about 2- 3 days for the cabbage to pickle.
  • You'll need to add more chilies and another tablespoon gin after using the brine twice.
  • Other vegetables can be used as well as cabbage.
  • Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
  • The vegetables can be combined.

Nutrition Facts : Calories 27.1, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1757.6, CarbohydrateContent 4.2, FiberContent 1.5, SugarContent 2.6, ProteinContent 1

CHINESE CABBAGE STIR FRY | CHINA SICHUAN FOOD



Chinese Cabbage Stir Fry | China Sichuan Food image

Easy Chinese style cabbage stir fry--hot and sour in taste.

Provided by Elaine

Categories     stir fry

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 9

1 middle size cabbage ( ,hand shredded and remove the tough parts)
2 garlic cloves sliced
1 inch root ginger ( ,minced)
3 to 6 dried chili pepper depending how spicy you want it to be
1/2 teaspoon Sichuan peppercorn
1 tablespoon light soy sauce
1/2 tablespoon black vinegar
1/2 teaspoon salt or as needed
1 tablespoon vegetable cooking oil

Steps:

  • Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.
  • Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
  • Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.This process should be finished within 30 seconds.

Nutrition Facts : Calories 189 kcal, CarbohydrateContent 29 g, ProteinContent 7 g, FatContent 7 g, SaturatedFatContent 5 g, SodiumContent 1167 mg, FiberContent 11 g, SugarContent 14 g, ServingSize 1 serving

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SWEET AND SOUR PICKLED VEGETABLES CHINESE STYLE
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Total Time 1 hours
Cuisine Chinese
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