Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 ea Napa cabbage leaves 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

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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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