Ingredients
500 g Chinese cabbage hearts (about 1 lb), 25 g (about 1 oz) dried shrimp, rehydrated.
Seasonings
50 g peanut oil, 5 g Sichuan pepper oil, 10 g soy sauce, 30 g sugar, 15 g vinegar, 2 g salt, 1 g MSG, 15 g water starch, a splash of cooking wine.
Instructions
1. Cut the cabbage heart into pieces about 2.4 cm (1 inch) long and 1.5 cm (½ inch) wide, blanch them in boiling water, then remove and drain well.
2. Heat oil in a wok over high heat, add dried shrimp, soy sauce, salt, vinegar, cooking wine, and sugar, then add the cabbage slices and stir-fry, adding a small amount of water; when the liquid comes to a boil, thicken with a cornstarch slurry, add MSG, drizzle with Sichuan peppercorn oil, and transfer to a serving plate. This dish is sweet, sour, savory, and aromatic, with a delightful flavor, and is rich in vitamin C, calcium, phosphorus, iron, zinc, protein, fat, and other nutrients.