Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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