Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 ea leaves Napa cabbage 1 tb thin soy sauce
3 tb peanut oil 1/2 tb rock sugar
4 ea large dried chili peppers 1/2 tb Chinkiang vinegar
1/2 tb Szechuan peppercorns 1 ts sesame oil
1/2 ts salt

Preparation: Separate, wash and 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 chilis until they just blacken; quickly add peppercorns.
When they exude pungent odor, push up side of wok and raise heat to
high. Add salt and cabbage all at once. Keep tossing cabbage until it
is wilted and soft. This takes several minutes. There should be about
2 T of water in wok when cabbage is wilted.
Add sugar and 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 and
refrigerate.
Serves 4
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