Krpice sa zeljem recipe adapted to Sichuan cuisine
This Sichuan-style version combines the comforting elements of the original dish with the numbing and spicy flavors characteristic of Sichuan cuisine.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at fusionfood.ai.
Cooking tools:
- Wok
- Skillet
- Stove
- Pot
- Colander
- Pan
- Mortar and pestle
- Mixing bowl
- Spoon
- Wooden spoon
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Serving bowl
Ingredients
- 200g (7 oz) dried noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup cabbage, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon sugar
- Salt, to taste
- Fresh cilantro, for garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Spicy Sichuan pork with cold sesame noodles
smh.com.au
Sichuan Stir-Fried Vegetables with Noodles Recipe
recipeland.com
Krpice sa zeljem recipe adapted to Chinese cuisine
fusionfood.ai
Krpice sa zeljem recipe adapted to New Mexican cuisine
fusionfood.ai
Krpice sa zeljem recipe adapted to Korean cuisine
fusionfood.ai
Krpice sa zeljem recipe adapted to Turkish cuisine
fusionfood.ai
Krpice sa zeljem recipe adapted to Greek cuisine
fusionfood.ai
Krpice sa zeljem recipe adapted to Russian cuisine
fusionfood.ai