Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ 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.

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