I made teriyaki chicken and then started to wonder what I should eat it with, and so I made some Szechuan Cabbage to go with it, since I really can’t do rice like in the old days. I wanted to keep it really simple. Most of you will probably have to buy some Szechuan peppers to add to this dish.

Szechuan Cabbage - 1

Why You’ll Love This Easy Side Dish

  • Fast weeknight win . Ready in about 15 minutes from start to finish.
  • Big bold flavor . Garlicky, tangy, spicy, and numbing heat from Sichuan peppercorns.
  • Simple ingredients . Mostly pantry staples like soy sauce, rice vinegar, dried chiles, ginger, and cabbage.
  • Crisp-tender texture. Quick stir-fry keeps the cabbage snappy, not soggy.
  • Low carb friendly . A satisfying veggie side dish that fits keto and lighter meals.
  • Super versatile . Perfect with rice, noodles, dumplings, or any protein from chicken to tofu.
  • Better than takeout . That restaurant-style “wok pop” vibe without the delivery wait.

In short, you’ll love Szechuan cabbage because it’s quick, punchy, and ridiculously versatile while still feeling like a takeout-level upgrade to a humble head of cabbage.

More Of Our Best Cabbage Recipes

  • Pickled Cabbage
  • Fried Southern Cabbage
  • Indian Cabbage Slaw
  • Indian Cabbage with Peas and Carrots
  • Air Fryer Bok Choy
Szechuan Cabbage - 2

Spicy Szechuan Cabbage

Ingredients

  • ▢ 1 teaspoon ( 1 teaspoon ) Oil
  • ▢ 3-4 cloves ( 3 cloves ) Garlic , thinly sliced
  • ▢ 1 inch ( 1 inch ) Minced Ginger , cut into small pieces
  • ▢ 1/2 teaspoon ( 0.5 teaspoon ) Szechuan peppers
  • ▢ 2-3 ( 2 ) Dried Red Chilis , roughly chopped
  • ▢ 2 cups ( 140 g ) cabbage, , chopped

Sauce

  • ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
  • ▢ 1 tablespoon ( 1 tablespoon ) White Cooking Wine
  • ▢ 1 teaspoon ( 1 teaspoon ) Rice Vinegar
  • ▢ 1/2 teaspoon ( 0.5 teaspoon ) Sugar Or Other Sweetener Equivalent
  • ▢ Kosher Salt , to taste

Instructions

  • Heat oil in a wok and when it starts to shimmer, add sichuan peppers and saute for a bit.
  • Once they are sizzling, add garlic and ginger and stir until fragrant and lightly cooked, but not burnt
  • Add in cabbage and saute until cabbage is crisp but translucent, about 2-3 minutes.
  • Meanwhile mix all sauce ingredients in a small bowl and then pour over the cabbage.
  • Stir vigorously and allow the cabbage to cook a little bit and the sauce to evaporate a bit more.
  • Serve as a side item with your favorite meat dish. I served this with Teriyaki chicken.

Get support & connect with our community on Facebook!

Nutrition

Szechuan Cabbage - 3 Szechuan Cabbage - 4

If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!

Password:

Szechuan Cabbage - 5

Spicy Szechuan Cabbage

Ingredients

  • 1 teaspoon Oil
  • 3-4 cloves Garlic thinly sliced
  • 1 inch Minced Ginger cut into small pieces
  • 1/2 teaspoon Szechuan peppers
  • 2-3 Dried Red Chilis roughly chopped
  • 2 cups cabbage, chopped

Sauce

  • 1 tablespoon Soy Sauce
  • 1 tablespoon White Cooking Wine
  • 1 teaspoon Rice Vinegar
  • 1/2 teaspoon Sugar Or Other Sweetener Equivalent
  • Kosher Salt to taste

Instructions

  • Heat oil in a wok and when it starts to shimmer, add sichuan peppers and saute for a bit.
  • Once they are sizzling, add garlic and ginger and stir until fragrant and lightly cooked, but not burnt
  • Add in cabbage and saute until cabbage is crisp but translucent, about 2-3 minutes.
  • Meanwhile mix all sauce ingredients in a small bowl and then pour over the cabbage.
  • Stir vigorously and allow the cabbage to cook a little bit and the sauce to evaporate a bit more.
  • Serve as a side item with your favorite meat dish. I served this with Teriyaki chicken.

Spicy Szechuan Cabbage https://twosleevers.com/szechuan-cabbage/

Spicy, savory Sichuan Pork Ragu is bursting with umami flavor for a quick weeknight dinner!

Low Carb Sichuan Pork Ragu. Spicy, savory, Sichuan Pork ragu is bursting with umami flavor, for a quick weeknight dinner.  - 6

Sichuan Pork Ragu | A Delicious Chinese Dish

A while back, I shared pictures of a wonderful Sichuan Pork Ragu and a few of you asked for the recipe.

I wrote the lovely people at Lucky Peach and asked if I could feature their recipe, and they said yes! So I’ll be posting a rendition of their recipe along with a link to their cookbook that you can purchase.

Here’s the very delicious recipe, Reprinted from Lucky Peach Presents: 101 Easy Asian Recipes. Copyright © 2015 by Lucky Peach, LLC. Photos by Gabriele Stabile. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. You can buy the book here .

Why You’ll Love This Recipe

  • Fast. This amazing low carb pork ragu will be on your table in under 30 minutes.
  • Easy. Follow just a few simple steps to make this quick and easy stovetop recipe .
  • Low Carb . Only 7 net carbs per serving.
  • Delicious. The pork marinade makes this dish explode with flavor.

What Meat Is Ragu?

You can make a Ragu out of a variety of types of ground meat. The most popular types of ragus are beef and pork. If you love the flavors in this dish, don’t be afraid to experiment with other varieties of protein to help use the ingredients you already have in your kitchen.

Ingredients You’ll Need

  • Oil
  • Yellow onion
  • Ground pork- the base of your Pork Ragu.
  • Garlic, chopped
  • Gochujang - Adds heat and the gorgeous red color to this homemade ragu.
  • Sichuan Peppercorns - If you can’t find these, regular black peppercorns will work, but you won’t get that same tongue-tingling sensation.
  • Red chili flakes - Helps add a bit of spice to the dish.
  • Soy Sauce - Adds a bit of delicious umami flavor.
  • Sugar Or Other Sweetener Equivalent - To balance the heat of the pepper and chili flakes.
  • Kosher Salt
  • Bok choy - Adds beautiful color and freshness to the recipe.
  • Chopped Green Scallions - These are optional and used for garnish.

How To Make Pork Ragu

  1. Heat oil in a wide deep skillet over medium heat.
  2. Add the onions and cook until translucent, about 15 minutes. Scoop them out into a plate and wipe out the skillet.
  3. Heat the remaining oil in the pan and add ground pork. Break it into smaller pieces with a spoon and cook through until it reaches a safe internal temperature. This takes about 8 minutes.
  4. Push the meat to one side and add garlic to the pork. Cook until fragrant and then stir in chili-bean paste, peppercorns, chili flakes, soy sauce, sugar, water, and reserved onions. Season with salt to taste.
  5. Bring the sauce to a simmer over medium heat, and stir in the chopped bok choy. Cook until the veggies are tender.

Tips and Tricks

  • Don’t skip the marinade.
  • Let it rest.
  • Get Creative.
  • Prep Your Ingredients.

How Long Does It Last?

For best results, I would suggest enjoying any leftovers within 3-4 days of preparing them. Such a delightful recipe deserves to be eaten while it is fragrant and full of flavor.

If you have fresh pork or pork that has a longer “use by” date than that, you can extend its life of it by another day or two.

What To Serve With Pork Ragu?

This Pork Ragu is incredibly flavorful and filling, so making sides to go with it is completely optional. If you’re looking to make your dinner spread a little more impressive, here are a few of my favorite things to serve alongside it:

  • Instant Pot Rice
  • Air Fryer Broccoli
  • Roasted Green Beans

More Delicious Chinese Recipes

This is such a versatile dish and it makes a great base for a multitude of add-ins. Here are a few of my favorite things to serve with this Pork Ragu recipe:

  • Air Fryer Ribs
  • Spiced Butternut Squash
  • Chicken Congee
  • Dan Dan Chicken
  • Sticky Rice with Sausage
Szechuan Cabbage - 7

Sichuan Pork Ragu

Ingredients

  • ▢ 2 tablespoons ( 2 tablespoons ) Oil , (I used peanut oil)
  • ▢ 2 ( 2 ) finely chopped yellow onion , sliced (about 5 c)
  • ▢ 1 pound ( 453.59 g ) ground pork
  • ▢ 1 tablespoon ( 1 tablespoon ) Garlic , chopped
  • ▢ 2 tablespoons ( 2 tablespoons ) Gochujang , (spicy korean bean-chili paste)
  • ▢ 1 tablespoon ( 1 tablespoon ) Sichuan Peppercorns , (NOT black peppercorns)
  • ▢ 1 teaspoon ( 1 teaspoon ) red chili flakes
  • ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
  • ▢ 1/2 tablespoon ( 0.5 tablespoon ) Sugar Or Other Sweetener Equivalent , (note original recipe calls for 1 tablespoon i used less)
  • ▢ 1/2 cup ( 62.5 g ) Water
  • ▢ Kosher Salt , to taste
  • ▢ 2 cups ( 140 g ) bok choy, , coarsely chopped
  • ▢ Chopped Green Scallions , for garnish

Instructions

  • Heat 1 tablespoon oil in a wide deep skillet over medium heat.
  • Add the onions and cook until translucent, about 15 minutes. Scoop them out into a plate and wipe out the skillet.
  • Heat remaining 1 tablespoon oil in the pain and ad ground pork. Break into smaller pieces with a spoon and cook through until just cooked, about 8 minutes.
  • Push the meat to one side and add garlic to the pork. Cook 1-2 minutes until fragrant and then stir in chili-bean paste, peppercorns, chili flakes, soy sauce, sugar, water, and reserved onions. Season with salt to taste.
  • Bring the sauce to a simmer over medium heat, and stir in the chopped bok choy. Cook for 3-5 minutes until the veggies are tender.
  • We served this with Shiratki noodles one day and the leftovers with cucumber “noodles” the next day.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.

Keto Instant Pot Cookbook - 8