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Chinese Recipe : Sichuan Crispy Cabbage

This is a vegetarian dish


  • 600g cabbage
  • 6 pieces spiced dried beancurd
  • 1 cup Chinese mushroom stems
  • 3 hot red peppers


  • 1 tbsp hot bean paste
  • 1 tbsp soy sauce
  • 1 tsp MSG (optional)
  • 1 cup water
  • 1 tsp sugar


  • ½ tbsp cornstarch
  • 1 tbsp water


  1. Rinse the cabbage, break into small pieces and drain. Cut the beancurds into thin slices. Soak the mushrooms stems in water until soft (at least 2 hours), trim off the lower ends and point into shreds. Cut the hot peppers lengthwise; remove the seeds and cut into sections.
  2. Deepfry the beancurd and cabbage lightly, remove and drain.
  3. Heat the wok and add 2 tbsp oil; stir fry first the mushroom stems and the hot peppers over high heat until fragrant' then add the beancurd and the cabbage, and continue stir-frying for a few seconds. Add 'A', stir fry and add 'B". Stir thoroughly until mixed; sprinkle a few drops of sesame oil over it; remove and serve.


A. Cabbage will be more fragrant and crispy if you deep-fry it first, but make sure the oil is not too hot (approx. 100°C)

B. If you like bamboo shoots, you can add a few (pre=cooked) slices.

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Chinese Vegetables Recipes

Deep Fried String Beans recipe , Bamboo Shoot with Mushrooms, Redcooked Eggplant, Broccoli with Garlic Sauce recipe , Stirfried Chinese Radish recipe , Fried Shredded Potatoes, Bean Curd and Mushroom with Black Hair Moss recipe , Fried Bamboo Shoots with Chili Sauce, Lettuce Assortment Rolls with Oyster Sauce recipe , Hot Spicy Eggplant



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Last Modified: 11/28/11.