Fried white cabbage – Qiang Lian Hua Bai

Ingredients for 2 servings:

• 200 g white cabbage
• 3 Pepper, red, long, medium hot
• 1 Pepper, red, long, mild
• ½ tsp Szechuan pepper, ground
• 1 tsp sugar, fine
• 2 tsp rice vinegar, clear, mild
• 1 tsp soy sauce, light
• 1 tbsp rice wine, spicy-mild
• 2 pinches of chicken stock powder
• 1 tsp, leveled tapioca flour
• 1 tbsp mirin
• 3 tbsp sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

An exceptionally delicious side dish from Chinese vegetarian cuisine.

Cut the unblemished leaves from the white cabbage stalk, remove the midrib, and use for another purpose. Cut the leaf halves into approximately 3 cm pieces. Cut the stems of the washed peppers, cut them in half lengthwise, and remove the seeds and partitions. Cut the halves crosswise into approximately 2 cm long pieces. To garnish, halve the washed peppers lengthwise about 2 cm below the stem. Remove the seeds and partitions. Cut the halves into thirds lengthwise, or quarter thicker peppers. Let them bloom in cold water. To deglaze, mix the Szechuan peppercorn, sugar, rice vinegar, soy sauce, rice wine, and chicken stock powder in a small bowl until smooth. Dissolve the tapioca flour in the mirin and stir in. Heat the sunflower oil in a wok until very hot. Add the pepper pieces and stir-fry until dark red to black. Add the cabbage leaves and stir-fry for 2 minutes. Don’t overcook, as the leaves taste best when al dente. Transfer the cooked cabbage leaves to a warmed serving dish, garnish with the peppers, serve as a side dish, and enjoy.