Ingredients
300 g (about 10 oz) napa cabbage, cleaned
Seasonings
Vegetable oil 30 ml (about 2 tablespoons), sugar 22 g (about 1 1/2 tablespoons), water starch 20 g (about 2 tablespoons), soy sauce and rice vinegar 15 ml each (about 1 tablespoon each), sesame oil 7.5 ml (about 1 1/2 teaspoons), Sichuan peppercorns 15 whole, salt 4 g (about 3/4 teaspoon).
Instructions
1. Cut the cabbage into diamond-shaped pieces.
2. Heat vegetable oil in a wok, add Sichuan peppercorns and fry until fragrant, then remove them. Add the cabbage and stir-fry several times. Splash in vinegar and soy sauce, then add sugar and salt. Thicken with a cornstarch slurry, drizzle with sesame oil, and serve. This dish is crisp, tangy, and pleasantly savory-sweet.