Dry Fried Hispi Cabbage with Garlic and Chilli
Torn hispi cabbage scorched in a hot wok with garlic, dried chilli and Sichuan pepper until sweet, smoky and charred at the edges.
- Time15 min
- LevelEasy
- Costabout £0.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 75kcal
- 2.4gcarbs
- 1.5gof which sugars
- 7gfat
- 2.1gsaturates
- 1gprotein
- 0.8gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure the cabbage is completely dry, as water stops it from charring. Shake it well and pat with a clean tea towel.
- 2
Heat the oil in a wok over the highest heat until it just begins to smoke. Add the dried chillies and Sichuan peppercorns and stir for 10 seconds, until the chillies darken a shade. Do not let them blacken.
0 min 10 s - 3
Add the cabbage and spread it out. Leave it for 1 minute without stirring, then stir fry for 3 to 4 minutes, until the leaves are wilted and scorched in spots but the ribs still have a bite.
5 min - 4
Add the garlic and stir for 30 seconds until fragrant.
0 min 30 s - 5
Splash in the tamari and vinegar down the side of the wok so they sizzle, add the salt, toss and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
