Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Preparation: Separate, wash & dry cabbage leaves.
  2. Stack them up and cut them crosswise into 1" wide pieces.
  3. Finely mince or grind Szechuan peppercorns.
  4. Crush rock sugar with cleaver handle; mix with soy sauce; reserve.
  5. Stir-frying: Heat wok to moderate; add oil.
  6. Wait 30 seconds.
  7. Stir-fry whole chilis until they just blacken; quickly add peppercorns.
  8. When they exude pungent odor, push up side of wok and raise heat to high.
  9. Add salt & cabbage all at once.
  10. Keep tossing cabbage until it is wilted & soft.
  11. This takes several minutes.
  12. There should be about 2 T of water in wok when cabbage is wilted.
  13. Add sugar & soy mixture.
  14. When sugar has melted, toss with cabbage, then sprinkle vinegar over all.
  15. Keep tossing on high heat for another 20 seconds.
  16. Add sesame oil; toss briefly; remove to serving dish.
  17. If serving this dish cold, wait until it has cooled, then cover & refrigerate.

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