Side Dish, Vegetarian
3 tablespoons peanut oil
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, preferably Lao Gan Ma
2 teaspoons soy sauce
2 teaspoons Chinese black vinegar
Kosher salt
Fresh cilantro leaves and sliced green onions, for garnish, optional
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.
Fat: 7g
Calories: 97
Saturated Fat: 1g
Sodium: 214mg
Fiber: 3g
Cholesterol: 0mg
Carbohydrate: 8g
Sugar: 3g
Serving Size: 1 of 6 servings
Protein: 2g