I feel like cabbage is so underrated!  It’s so delicious to me… but I mostly stir fry it Chinese style.  One common method is to stir fry cabbage with dried shrimp, but this Stir Fry Cabbage with Sichuan Peppercorn recipe is another method we like to make!

Type of Cabbage

For this dish, we typically use flat cabbage, aka Taiwanese cabbage. This type of cabbage has a large flat round head. In comparison to regular green cabbage, Taiwanese cabbage is more sweet and tender. This is the type of cabbage most often used in Asian cuisine.

If you can’t find any Taiwanese cabbage around, you can just substitute with regular green cabbage. However, cooking times may vary slightly – and this also depends on how tender you like your veggies. Green cabbage takes a little longer to cook than Taiwanese cabbage in order to achieve the same level of ‘softness’.

BTW – if you want to learn more about different types of Chinese veggies – check out my Different types of Chinese Vegetables article here!

Hand Torn Cabbage vs. Cut by Knife

Traditionally, the cabbage is actually hand torn in this dish, instead of cut by a knife. However, I will say that the Taiwanese / flat cabbage is more tender and is more suitable to be hand torn. If you bought regular green cabbage, you may just want to use a knife.

Hand Torn Style

If you are doing it traditionally and hand tearing the cabbage, you will want to slice the cabbage in half, and cut off the stem part. Then using your hands just tear the leaves in to smaller pieces – they do not have to be exactly the same size, but about the same size is recommended.

It does make it prettier IMO, and when you hand tear it the pieces of cabbage don’t stick together as much.

Cut by Knife

If you choose to cut by knife, you will cut the cabbage in half and then remove the stem area. Then using a knife start cutting horizontally and then vertically – creating smaller pieces that are about the same size.

Sichuan Peppercorn

Sichuan pepper, also known as Szechuan pepper, Szechwan pepper, or mala pepper, is a spice commonly used in the Sichuan cuisine. It is interesting because it will add a ‘numbing’ factor in to the food. It may come as a surprise if you’ve never had it before.

You can find them in your local Chinese supermarket or even online such as Amazon:

• Sichuan Peppercorns 4 Oz.
• Soeos Sichuan Peppercorns 4oz (113g), Mala Pepper, Grade A Red Szechuan Peppercorns, Tingle Numbing Effect, Less Seeds, Strong Flavor Sichuan Peppercorns
• 52USA Szechuan Peppercorns(4OZ), Sichuan Red Peppercorns, Tingly Numbness Whole Szechuan Peppercorns, Key Ingredients for Mapo Tofu and Scihuan Dishes

How to make Stir Fry Cabbage with Sichuan Peppercorn

First gather your ingredients:

• 1 medium head of green cabbage (we prefer Taiwanese cabbage), cut or torn in to smaller pieces
• 2 tablespoons vegetable oil
• 1 teaspoon Sichuan peppercorns
• 1 tablespoon soy sauce
• Salt, to taste

Heat oil in wok or cooking pan on medium high heat. Add Sichuan peppercorn in to pan and allow it to heat up – it will start becoming fragrant.

Add cabbage, and using a spatula, stirring occasionally so that all the parts of the cabbage gets cooked evenly.

Add in soy sauce and salt, and continue to stir fry until cabbage is tender.

Remove from heat and serve!

Continue to Content

Yield: 4 servings

Stir Fry Cabbage with Sichuan Peppercorn

Print

Hand torn Taiwanese cabbage, stir fry with Sichuan pepper corn and soy sauce - this veggie side dish is easy to make and delicious!

Ingredients

• 1 medium head of green cabbage (we prefer Taiwanese cabbage), cut or torn in to smaller pieces
• 2 tablespoons vegetable oil
• 1 teaspoon Sichuan peppercorns
• 1 tablespoon soy sauce
• Salt, to taste

Instructions

1. Heat oil in wok or cooking pan on medium high heat. Add Sichuan peppercorn in to pan and allow it to heat up – it will start becoming fragrant.
2. Add cabbage, and using a spatula, stirring occasionally so that all the parts of the cabbage gets cooked evenly.
3. Add in soy sauce and salt, and continue to stir fry until cabbage is tender.
4. Remove from heat and serve!
   
   

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Cooks Standard Stainless Steel Stir Fry Pan with Dome Lid 13-Inch Multi-Ply Clad Wok, Silver
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  The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
• 
  ZOE Extra Virgin Olive Oil, 1 Liter Tin (Pack Of 2)
• 
  Lee Kum Kee Premium Light Soy Sauce, 16.9-Ounce + Lee Kum Kee Premium Dark Soy Sauce - 16.9 fl. Ounce + One NineChef Spoon
• 
  Szechuan Peppercorns, Sichuan Red Peppercorns, Whole Szechuan Peppercorns, Sichuan peppercorns, Key Ingredients for Mapo Tofu and Scihuan Dishes, By 52usa. (4OZ)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 68Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 366mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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