Spicy Sichuan Cabbage

Today's recipe is for the veggie lovers out there who also loves Sichuan style.
This Spicy Sichuan Cabbage recipe is a delicious, hot and sour stir-fry featuring crunchy napa cabbage, fiery red chiles, and bright green onion. The perfect 20-minute side dish for Chinese food at home!

Serving Size: 4


  • 1 tablespoon corn starch
  • 3 tablespoons oyster sauce (sub hoisin for vegetarian)
  • 3 tablespoons soy sauce
  • 3 tablespoons Chinese black vinegar (or balsamic)
  • 1 tablespoon sugar
  • 3 tablespoons vegetable oil
  • 6 cloves garlic, chopped
  • 4 scallions, sliced into 1" pieces
  • 8 dried small red chiles
  • 4 cups chopped Chinese (Napa) cabbage stems
  • 2 cups chopped Chinese (Napa) cabbage leaves


  1. In a small bowl, whisk the cornstarch together with 2 tablespoons of water. Set aside.
  2. In another bowl, whisk the oyster sauce, soy sauce, sugar, and balsamic vinegar.
  3. Heat the vegetable oil in a large wok or skillet over medium heat. Add the garlic, scallions and chilies; stir-fry for 60 seconds, until fragrant.
  4. Turn the heat up to high and add the cabbage stems. Saute for 2-3 minutes, until slightly softened. Add the cabbage leaves and prepared sauce; cook for 1 minute, tossing frequently.
  5. Stir the cornstarch mixture and add it to the pan. Stir fry for 1 minute until the sauce has thickened. Serve hot.