Ingredients Jump to Instructions ↓

  1. 5 ea Napa cabbage leaves

  2. 3 T Peanut oil

  3. 4 ea Large dried chili peppers

  4. 1/2 T Szechuan peppercorns

  5. 1/2 t Salt

  6. 1 T Thin soy sauce

  7. 1/2 T Rock sugar

  8. 1/2 T Chinkiang vinegar

  9. 1 t Sesame oil

  10. 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait

  11. 30 seconds. Stir-fry whole chilis until they just blacken; quickly

  12. 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another

  13. 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate.


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