How to Make Mildly Spicy Szechuan Cabbage Stir Fry in Minutes | Chinese Vegetable Recipe

Discover how to make a bold and fiery Szechuan cabbage stir fry that’s bursting with garlic, chilli, and tongue-tingling Sichuan peppercorns. This quick and easy vegetarian stir fry recipe transforms humble cabbage into a flavour-packed dish with the perfect balance of heat and natural sweetness. Ready in minutes using a hot wok, it’s ideal as a spicy side dish or a satisfying meat-free main. Whether you're craving authentic Sichuan cuisine or just want to spice up your dinner routine, this recipe delivers restaurant-style flavour right from your own kitchen. Happy cooking!
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Serves 2-3

For the Sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
½ tbsp black vinegar, plus a little extra if you prefer it more tangy
½ tsp chicken stock powder or MSG
½ tsp sugar

For the Stir-fry
330g (11.6 oz) round cabbage, roughly torn
3 cloves of garlic, chopped
3 dried chillies, rehydrated and deseeded
¼ tsp Sichuan red peppercorns