Yield: 4 servings
Measure | Ingredient |
---|---|
5 eaches | Napa cabbage leaves |
3 tablespoons | Peanut oil |
4 eaches | Large dried chili peppers |
½ tablespoon | Szechuan peppercorns |
½ teaspoon | Salt |
1 tablespoon | Thin soy sauce |
½ tablespoon | Rock sugar |
½ tablespoon | Chinkiang vinegar |
1 teaspoon | 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.