Col china picante al estilo de Sichuan

Ingredientes

• 3 tbsp oil
• 1 large onion (sliced)
• 6 cloves garlic (minced)
• 1 inch ginger (minced)
• 1/2 tsp Sichuan pepper powder
• 10 dried red chiles (left whole or cut into 1 inch pieces)
• 3 tbsp oyster sauce (or hoisin for vegan)
• 3 tbsp soy sauce
• 1 tbsp sweet soy sauce
• 3 tbsp rice vinegar
• 1 cup carrot (sliced)
• 6 cups napa cabbage (chopped, stems & leaves separated)
• 1 tbsp Goji berries
• 1 tbsp corn starch (mixed with 2 tbsp of water to make a slurry)
• 1 tbsp spring onion (chopped)

Preparación

1. 1

   --- Steps ---

2. 2

   In a small bowl, whisk oyster sauce, soy sauces & vinegar.

3. 3

   Heat vegetable oil in a large wok or pan over medium high.

4. 4

   Add onion, garlic, ginger, Sichuan pepper & chilies, stir fry for 1 min until fragrant.

5. 5

   Turn heat up to high, add cabbage stems & carrots, fry for 3 mins until slightly softened.

6. 6

   Add cabbage leaves, Goji berries & prepared sauce; cook for 1 min, stirring continuously.

7. 7

   Add cornstarch slurry, stir fry for 1 min until sauce has thickened.

8. 8

   Serve cabbage hot with preferred carbs.