This popular dish from Szechuan in western China can be served hot or cold.
450 g (1 lb) pale green or white cabbage
45 - 60 ml (3 - 4 tbsp) vegetable oil
10 - 12 red Szechuan peppercorns
few whole dried red chillies
5 ml (1 tsp) salt
15 ml (1 tbsp) light brown sugar
15 ml (1 tbsp) light soy sauce
30 ml (2 tbsp) rice vinegar
few drops of sesame oil
45 - 60 ml (3 - 4 tbsp) vegetable oil
10 - 12 red Szechuan peppercorns
few whole dried red chillies
5 ml (1 tsp) salt
15 ml (1 tbsp) light brown sugar
15 ml (1 tbsp) light soy sauce
30 ml (2 tbsp) rice vinegar
few drops of sesame oil
method
1. Cut the cabbage leaves into small pieces each roughly 2.5 x 1 cm (1/4 x 1/2 in).
2. Heat the oil in a preheated wok until smoking, then add the peppercorns and chillies.
3. Add the cabbage to the wok and stir-fry for about 1 - 2 minutes. Add the salt and sugar, continue stirring for 1 minute more, then add the soy sauce, vinegar and sesame oil. Blend well and serve immediately.
2. Heat the oil in a preheated wok until smoking, then add the peppercorns and chillies.
3. Add the cabbage to the wok and stir-fry for about 1 - 2 minutes. Add the salt and sugar, continue stirring for 1 minute more, then add the soy sauce, vinegar and sesame oil. Blend well and serve immediately.
serving amount
serves 6 - 8
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