Sichuan Dry-Fried Cabbage
Sichuan Dry-Fried Cabbage (干煸卷心菜) is a classic Sichuan stir-fry where cabbage is cooked over high heat until tender with slightly charred edges, then seasoned with garlic, dried chilies, and Sichuan peppercorns. The key technique is 'dry-frying' (干煸) to remove moisture and concentrate flavor, often with a small amount of ground pork for added savoriness.
🍽️ Nutrition at a glance
This dish is relatively low in calories (roughly 150-200 per serving) and provides a good source of dietary fiber, vitamin C, and vitamin K from the cabbage. Its fat content is moderate, coming mainly from the cooking oil used in the stir-fry process.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbs | 8 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Vitamin C | 45 mg |
| Vitamin K | 70 mcg |
| Potassium | 300 mg |
| Manganese | 0.5 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 40 mcg |
| Iron | 1.2 mg |
| Calcium | 50 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
The 'dry-frying' technique is a hallmark of Sichuan cuisine, designed to create a unique texture that is tender yet slightly chewy, intensifying the vegetable's natural sweetness before it's coated in a savory, spicy, and numbing (麻辣) sauce. Nutritionally, cooking cabbage this way helps retain more heat-sensitive vitamins compared to boiling.
