Ingredients
750 g (about 1.65 lbs) Napa cabbage
Seasonings
25 Sichuan peppercorns, 10 g dried chili peppers, 1 tablespoon each salt and MSG, 2 tablespoons each Shaoxing wine and soy sauce, 100 g (about 1/2 cup) vegetable oil.
Steps
1. Remove the root from the napa cabbage, wash it, and tear it into large pieces; wash the dried chili peppers and cut them into small sections.
2. Heat vegetable oil in a wok until hot, first add Sichuan peppercorns and stir-fry briefly, then add dried chilies and stir-fry until they change color, then add the cabbage pieces and salt, stirring well to combine, then add cooking wine, soy sauce, and MSG, stir-frying until the flavors meld, then remove from heat and plate.