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Asian/Hawaiin, Sides | |
| 3 tablespoons peanut oil 1 pod star anise 2 teaspoons whole cumin seeds 2 teaspoons chile powder 2 teaspoons cayenne pepper 2 teaspoons whole Sichuan peppercorns 1 pound green cabbage, cored, halved and sliced 1-inch thick 3 tablespoons chile crisp sauce, preferably Lao Gan Ma 2 teaspoons soy sauce 2 teaspoons Chinese black vinegar Kosher salt Fresh cilantro leaves and sliced green onions, for garnish, optional | |
| In a large wok over high heat, add the peanut oil and preheat the wok. Meanwhile, combine the star anise, cumin seeds, chile powder, cayenne and Sichuan peppercorns in a spice grinder and pulverize. When the oil is just starting to smoke, add the spices and cook for 1 minute. Add the cabbage and cook, tossing and stirring to coat, just until the cabbage is slightly pliable but still has some crunch, about 5 minutes. Finish with the chile crisp, soy sauce and black vinegar. Adjust for seasoning. Transfer to a platter and garnish as desired with the cilantro and green onions. | |
Unrated | |
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