Ingredients
750 g (about 1.65 lbs) Napa cabbage
Seasonings
Vegetable oil 100 ml (about 1/2 cup), soy sauce 30 ml (2 tablespoons), cooking wine 10 ml (2 teaspoons), Sichuan peppercorns 25 whole, salt 5 g (1 teaspoon), MSG 5 g (1 teaspoon), dried chili peppers 12 g (about 8-10).
Instructions
1. Wash the napa cabbage and tear it into pieces by hand, then cut the dried chili peppers into sections and set aside.
2. Heat oil in a wok over high heat, add Sichuan peppercorns and stir-fry briefly, then add dried chili peppers and cook until they change color. Add the cabbage and salt, stir-fry a few times, then immediately add cooking wine, soy sauce, and MSG, stirring everything together evenly. This dish is savory and aromatic with a bold, numbing spicy flavor.