Sichuan cabbage with cellophane noodles
Ingredients
2
Seasonings:
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Japanese cabbage salad
Preparation
Preparation15 min
Cook time10 min
- Soak cellophane noodles in cold water for 10 minutes and drained. Set aside. Heat the vegetable and sesame oil in a preheated wok.
- Once the oil is hot enough, add ginger, dried chillies and peppercorns and saute until aromatic or when you start to sneeze.
- Add the cabbage to the wok and stir fry for 1 to 2 minutes. Then add brown sugar, light soy sauce and white vinegar, continue stirring for 1 minute more.
- Add the cellophane noodles when there’s some sauce appearing. Stir to combine and continue cooking until the noodles are soften and the sauce is fully absorbed.
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