Ingredients
250 g (about 1/2 lb) cabbage, 100 g (about 3.5 oz) mustard greens, 50 g (about 1.75 oz) carrot.
Seasonings
2 teaspoons Sichuan peppercorn oil, 2 teaspoons chili oil, 2 teaspoons salt, and MSG and sugar to taste.
Steps
1. Wash the cabbage, then shred it into thin strips; pick over and wash the mustard greens, then cut into 3 cm (about 1 1/4 inch) lengths; wash and peel the carrot, then shred into thin strips.
2. Add water to a pot, bring to a boil with salt, then add the shredded radish, shredded cabbage, and mustard greens segments. Boil over high heat for about 1 minute until cooked, then immediately drain.
3. While still hot, place the shredded cabbage, shredded carrot, and mustard green segments into a bowl. Add salt, MSG, sugar, Sichuan peppercorn oil, and chili oil, then toss well to combine.