Stir-fried Cabbage with Chilies

Ingredients (recipe order):

42 g cooking oil (45 ml, 3 tbsp)
6 chilies, dried, Japones
Peppercorns, Sichuan
350 g cabbage (half a head)
6 g superfine sugar (7.5 ml, 1.5 tsp)
2 g salt (2.5 ml, 0.5 tsp)
10 g soy sauce, light (10 ml, 2 tsp)
23 g vinegar, black, "Chinkiang" (22.5 ml, 1.5 tbsp)

Ingredients (prep order):

6 g superfine sugar (7.5 ml, 1.5 tsp)
2 g salt (2.5 ml, 0.5 tsp)
10 g soy sauce, light (10 ml, 2 tsp)
23 g vinegar, black, "Chinkiang" (22.5 ml, 1.5 tbsp)

6 chilies, snipped in half and seeds discarded
10 ml Peppercorns

350 g cabbage torn into bitesize pieces, avoid core and thick stems

42 g cooking oil to wok

·  ·  ·

1. Heat the oil in a seasoned wok over high heat and quickly add the chilies and peppercorns. Stir-fry until the spices become fragrant and the chilies are darkening but not burned.

2. Swiftly add the cabbage and toss everything together. Stir-fry until the cabbage is piping hot and barely cooked. Add a tablespoon or splash of water as needed if the cabbage starts to stick to the pan.

3. Give the slurry a stir and then add to the wok. Stir briefly to allow some of the liquid to evaporate and the flavors to fuse. Serve

Notes: