Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lg Napa cabbage leaves
4 lg Dried chili peppers
1/2 ts Salt
1/2 tb Rock sugar
1 ts Sesame oil
3 tb Peanut oil
1/2 tb Szechuan peppercorns
1 tb Thin soy sauce
1/2 tb Chinkiang vinegar

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 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 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. Submitted By JOPETE#ATLAS.ODYSSEE.NET On THU, 21 DEC
1995 212522 -0500

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