- 1 round white cabbage
- 1 tablespoon of oil
- 1 teaspoon of seeds pepper
- 2 tablespoons of rice wine vinegar
- 1 tablespoon of black rice vinegar
- 1 tablespoon of sugar
- 2 tablespoons of water
- 1 teaspoon of cornstarch
- 3 dried chili
- salt and pepper
- sesame oil
Cut the cabbage into pieces then make the sauce : in a bowl put the cornstarch, 1 tablespoons of white vinegar and black vinegar, sugar and add water, Mix well. Reserve.
Place oil in a wok or frying pan, add seeds of Sichuan pepper and 1 red chili cut into small pieces, then heat the wok over low heat, when the pepper seeds begin to foam and that their fragrance emerge, add the pieces of cabbage and put on medium heat.
Add 1 tablespoon of wine vinegar to keep the cabbage crisp effect, if it is too dry, add a little cold water. Salt and pepper. Cook 3-4 minutes or until the cabbage begins to be tender.
Add the sauce and put on high heat stirring constantly, until reduction sauce. Put a dash of sesame oil.
Garnish with dried chilli and serve with rice.
Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of Chi...
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
The Dak busut jim is a Korean dish of braised chicken with mushrooms.
The okonomiyaki is a pancake or pizza typically Japanese. "Okonomi" means "what you like / want" and...
The fondue has the advantage of being low in calories. It is native to northern China.
Very popular in Thailand these little fish cakes are perfect for an entry.
The Dahl Bat is a traditional dish of rice and lentils from Nepal. It consists of white rice (bhat) ...
Emadatse is a stew of chili and cheese, this is the national dish of Bhutan.
the lok lak is part of a typical food of Cambodia.
Nuoc cham is a fish sauce, garlic and chilies that replaces salt and pepper in Vietnam.