Sichuan Inspired Cabbage Recipes

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CHINESE PICKLED CABBAGE (SZECHUAN STYLE)



Chinese Pickled Cabbage (Szechuan style) 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.

Provided by tgobbi

Categories     Chinese

Time P5D

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, Fat 0.1, Sodium 1757.6, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 1

SICHUAN CUCUMBER SALAD



Sichuan Cucumber Salad image

This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.

Provided by Chelsea

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 10

5 dried red chile peppers
5 teaspoons soy sauce
1 spring onion, finely chopped
1 tablespoon sesame oil
2 teaspoons hot chile oil
1 teaspoon soft dark brown sugar
1 clove garlic, minced
½ teaspoon Chinese black vinegar
½ teaspoon toasted white sesame seeds
2 cucumbers - peeled, seeded, and cut into 2-inch strips

Steps:

  • Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
  • Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
  • Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g

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