Ingredients Jump to Instructions ↓

  1. 5 cups 200g / 7.1oz Napa cabbage leaves (large)

  2. 4 cups 948ml Dried chili peppers (large)

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/2 tablespoon 7 1/2ml Rock sugar

  5. 1 teaspoon 5ml Sesame oil

  6. 3 tablespoons 45ml Peanut oil

  7. 1/2 tablespoon 7 1/2ml Szechuan peppercorns

  8. 1 tablespoon 15ml Thin soy sauce

  9. 1/2 tablespoon 7 1/2ml Chinkiang vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 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 30 seconds. Stir-fry whole chiles until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 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 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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