Directions:
- Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
- Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
- Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.98 Kcal (389 kJ) | ||
| Calories from fat | 51.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Sodium | 1056.49mg | 44% | |
| Potassium | 176.43mg | 4% | |
| Total Carbs | 8.63g | 3% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 2.19g | 4% | |
| Vitamin C | 78.3mg | 130% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 13.2mg | 73% | |
| Calcium | 10.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 86.94 Kcal (364 kJ) | ||
| Calories from fat | 47.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 9% | |
|---|---|---|---|
| Sodium | 987.91mg | 44% | |
| Potassium | 164.97mg | 4% | |
| Total Carbs | 8.07g | 3% | |
| Sugars | 5.65g | 24% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 73.2mg | 130% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.3mg | 73% | |
| Calcium | 9.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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