Low-Calorie Spicy Air Fryer Cabbage with Mushrooms (低卡烤包菜)

My grandma always told me: tear the cabbage by hand, never cut it with a knife. I used to think she was just being traditional. But she was right. When you tear cabbage, the rough and jagged edges grab onto every bit of spicy sauce and seasoning in a way that a clean knife cut never can. Try it once and you will understand. This dish is dangerously good for how simple it is. The calories are so low that eating it almost feels like you did not eat at all. But the flavor is big, spicy, and completely satisfying. If you are trying to eat lighter without feeling like you are missing out, this is your recipe.

INGREDIENTS

•       1/2 head Chinese flat cabbage (扁圆包菜) or regular green cabbage, about 400 g (14 oz)

•       100 g (3.5 oz) enoki mushrooms, base trimmed and separated

•       2 tbsp (30 ml) soy sauce

•       1 tsp (3 g) cumin powder

•       1/2 tsp (1.5 g) Sichuan peppercorn powder (花椒粉)

•       1 to 2 tsp (3 to 5 g) chili pepper powder, to taste

•       Cooking oil spray

•       1 tbsp (9 g) sesame seeds, for garnish

INSTRUCTIONS

1.     Tear the cabbage by hand into large, irregular pieces roughly 2 to 3 inches. Do not use a knife. The torn edges are what make this recipe work. Wash thoroughly and shake off as much water as possible.

2.     Trim the base off the enoki mushrooms and separate them into small clusters. Wash and dry them well.

3.     In a large bowl, combine the cabbage and mushrooms. Spray or drizzle lightly with cooking oil first, then add soy sauce, cumin powder, Sichuan peppercorn powder, and chili pepper powder.

4.     Toss everything very well with your hands so every leaf and every mushroom cluster is evenly coated in the seasoning.

5.     Transfer to the air fryer basket and spread as flat as possible. Spray once more lightly with cooking oil on top.

6.     Air fry at 320°F (160°C) for 10 minutes. Open the basket 2 to 3 times during cooking to toss and redistribute. The top layer cooks faster so keep turning it to prevent burning.

7.     When done, transfer to a plate, sprinkle generously with sesame seeds, toss one more time, and serve immediately.

Chinese Mom Tips

♥      My grandma's rule: always tear cabbage by hand. She said the knife cut is too clean and smooth. The torn edges have texture and they hold onto sauce. After 50 years of cooking, I still follow this rule.

♥      Chinese flat cabbage (扁圆包菜) is sweeter and more tender than regular green cabbage. If you can find it at your Asian grocery store, use it. But regular cabbage works perfectly fine.

♥      The lower temperature of 320°F is intentional. Cabbage has a lot of moisture and it burns very fast at high heat. Keep it lower and open the air fryer to toss every 3 minutes.

♥      If you want this to be more filling, add a handful of glass noodles soaked in water for 10 minutes, drained, and tossed in with the cabbage before air frying. It becomes a full meal.