Volume Eating Chinese/Sichuan Hot and Sour White Cabbage - 141 calories and 12.6g dietary fiber per portion

General recipe for hot and sour cabbage, I've included my adjustments/amounts in brackets. I used white cabbage as its a lot cheaper/more easily available and it still tastes great (to me)

• 1 tbsp oil (I used 13ml vegetable oil)
• 1 teaspoon Sichuan peppercorns (6 grams)
• Some dried chilli peppers (10g) 
• Sliced fresh chilli (25g)
• 1 head of white cabbage, core/base removed and chopped (900-1350g for me, this requires a BIG pan)
• 3/4 teaspoon salt
• 1 tablespoon soy sauce (I used 43ml this time, was too much)

Heat a large skillet or wok over high heat (7/9 on my electric hob), add the oil and peppercorns. Stir frequently for approx 3 mins. Scoop the peppercorns out, I then crush them and readd but I really enjoy the "mala" flavour, if you don't readd them, put them in a jar and save for later, keeps for 2 weeks in the fridge. 

Add the dried and fresh chillies and chopped cabbage, stir for a minute. Add the salt, keep stirring occasionally for around 5 minutes (this step tends to be much longer for me as I use a flat bottomed pan and put a lot of cabbage in). Once the edges are a little charred/browned and the cabbage is softened, turn the heat down to low (3/9 for me) and stir in the soy sauce, ensuring it is all mixed in. 

Serve warm or keeps for 4 days in the fridge, it comes out quite well for me microwaved. MyFitnessPal recipe details below, I did 4x 250g portions, 1x 225g but just split it in 5 anyway.