Try this cabbage stir-fry, then check out our tofu stir-fry, vegan stir-fry, mushroom stir-fry, broccoli stir-fry and more vegetarian stir-fry recipes.

‘Home-style’ in Sichuan cooking refers to flavours that are slightly more subdued than dishes you might get at a restaurant – not as hot, not as sour, with a touch more sweetness but big on the savouriness.

This Sichuan cabbage is great served in a Sichuan feast alongside mapo tofu, cold sesame noodles, or dumplings in hot and sour broth.


  • 2 tbsp vegetable oil
  • 8 dried red chillies, halved and sliced
  • 1 tbsp sichuan peppercorns, lightly bashed with a pestle and mortar
  • 1 Sweetheart cabbage, halved and cut into 5cm pieces
  • 2 tbsp caster sugar
  • 2 tbsp dark soy sauce
  • 1 tbsp chinkiang black vinegar (see cook's notes)


  • STEP 1

    Heat the oil in a large wok or frying pan over a high heat and fry the dried chillies with half the seeds, depending on how hot you like it, and peppercorns, for 2 minutes until fragrant. Tip in the cabbage and stir-fry for 3-4 minutes until starting to char, then add 100ml of water and cook the cabbage until cooked through, and the water has evaporated. Tip in the sugar, soy sauce and vinegar, and cook until reduced and coating the cabbage, then serve.

Cook's notes

  • Chinkiang black vinegar is a rice-based vinegar used widely in Chinese cuisine – it is available from Asian supermarkets and Amazon.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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