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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 napa cabbage leaves |
3 tablespoons peanut oil |
4 large dried hot chili peppers |
1/2 tablespoon szechuan peppercorns |
1/2 teaspoon salt |
1 tablespoon thin soy sauce |
1/2 tablespoon rock sugar |
1/2 tablespoon chinkiang vinegar |
1 teaspoon sesame oil |
Directions:
1. Preparation: Separate, wash & dry cabbage leaves.
2. Stack them up and cut them crosswise into 1 wide pieces.
3. Finely mince or grind Szechuan peppercorns.
4. Crush rock sugar with cleaver handle; mix with soy sauce; reserve.
5. Stir-frying: Heat wok to moderate; add oil.
6. Wait 30 seconds.
7. Stir-fry whole chilis until they just blacken; quickly add peppercorns.
8. When they exude pungent odor, push up side of wok and raise heat to high.
9. Add salt & cabbage all at once.
10. Keep tossing cabbage until it is wilted & soft.
11. This takes several minutes.
12. There should be about 2 T of water in wok when cabbage is wilted.
13. Add sugar & soy mixture.
14. When sugar has melted, toss with cabbage, then sprinkle vinegar over all.
15. Keep tossing on high heat for another 20 seconds.
16. Add sesame oil; toss briefly; remove to serving dish.
17. If serving this dish cold, wait until it has cooled, then cover & refrigerate.
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