Comments on: Chinese 4-Ingredient Fried Cabbage

By: Bob Taliaferro+

Bob Taliaferro+ — Mon, 26 Feb 2024 00:00:40 +0000

Quick. Easy. Tastes great. As a retired male, cooking has been my ‘therapy.’ I do most of the cooking and this recipe is better than 5 stars! My wife and I can eat a whole head of cabbage as the entree. The flavors are amazing, the crunch satisfying, the total time makes this a go-to, and the nutrition is great. I got my chilies and pepper corns from the Market. Thanks for sharing this family recipe. I love your recipes and explanations and cooking tips.

By: Chandra L

Chandra L — Sat, 03 Feb 2024 21:48:33 +0000

Very flavorful- I’ve been craving a taste like this, and the instructions were spot- on.

By: Jessica

Jessica — Thu, 18 May 2023 01:05:43 +0000

Quick & easy! Loved that it used some staples in my fridge/pantry. Tasted just as good (if not better) as a restaurant.

Prepped & cooked & eaten in less than 10 min

By: Maggie Zhu

Maggie Zhu — Fri, 15 Apr 2022 16:12:11 +0000

In reply to Elizabeth. Hi Elizabeth, the numbing tingling sensation is a part of the Sichuan peppercorns flavor profile. If you do not like it or if it's too strong, you can reduce the amount and only use a tiny bit to add aroma to the oil. The Sichuan peppercorns from the Mala Market is VERY fresh, so they are quite potent. If you decide to give this one a try again, I would only use maybe 3 to 4 of them in this dish, to make it less intense. Thanks for your kind words! I hope you can give Sichuan peppercorn another try because it's a wonderful ingredient. Just make sure do not bite into one, which will numb your mouth for quite a while.

By: Elizabeth

Elizabeth — Sun, 10 Apr 2022 21:06:21 +0000

So, I just made this recipe and bought the peppercorns and dried chili peppers from the Mala Market. Both my boyfriend and I have a very strange tingling sensation and almost numbing sensation on our tongues (I worried this was an allergic reaction but we seem to be fine). Do you know what this is due to? Did I heat the peppercorns or chilies too long? Our mouth isn’t burning just a super weird sensation (almost metal like). I can’t say I taste the cabbage because this experience is overriding my taste buds. All the recipes I have cooked from here are AMAZING. This is my first dish w/the Sichuan peppercorns and chilies.

By: Mel

Mel — Thu, 04 Nov 2021 17:08:04 +0000

Never knew this dish is so easy to make..And the bonus of grinding and keeping for later..Thanks a lot Maggie..😘

By: Lauren

Lauren — Fri, 02 Apr 2021 00:43:04 +0000

I will make this an absolute go-to now. The cabbage sold here is always huge so I try to find new recipes to use it up. This was INCREDIBLE 🙂 I am so happy I found this!!

By: Chef Mimi

Chef Mimi — Mon, 01 Mar 2021 00:25:06 +0000

Fabulous! Cabbage is so good. Last time I cooked it was with black vinegar. I made a Korean chile/chili oil a while back and that comes in handy. Plus, I always have pepper salt around, made with Szechuan peppercorns. Love that stuff! I even use it on my husband’s steaks! Great recipe!

By: Jordan

Jordan — Fri, 06 Nov 2020 21:08:44 +0000

I came across this while looking for a tasty way to cook cabbage, In the past I’ve stir fried it in soy sauce, but I never thought of using Sichuan peppercorns to get that numbing taste from Mala Xiang Guo! Just ordered some Sichuan peppercorns on Amazon 🙂

By: Eric Toft

Eric Toft — Wed, 29 Jul 2020 00:22:52 +0000

Simple, quick, and tasty. Go easy on the salt; probably want to under-salt it in step 2 and add more at the end if needed.