Ingredients
1000 g (about 2.2 lbs) of Chinese cabbage
Seasonings
4 dried red chilies, 25 g (about 2 tablespoons) each of vinegar, chili oil, and white sugar, 3 g (about 1/2 teaspoon) each of salt and shredded ginger, 10 g (about 2 teaspoons) soy sauce, 5 g (about 1 teaspoon) shredded scallion, and MSG to taste.
Instructions
1. Remove the roots from the cabbage, wash it, and cut into chunks. Blanch in boiling water until cooked, then remove, let cool, and drain well. Sprinkle with salt and toss to combine. Cut the chili peppers into thin strips and set aside.
2. Heat the peppercorn oil in a wok, then add shredded chili, scallion, ginger, sugar, vinegar, soy sauce, and MSG, and quickly toss to infuse the flavors. This dish features a red-and-white contrast and a spicy, aromatic, multi-layered taste.