Spicy Szechuan Cabbage Stir Fry
Ingredients
1 medium head of green cabbage (about 1.5 pounds)
3 tablespoons vegetable oil
3 cloves garlic, chopped
3 dired chili peppers, cut into small pieces with a kitchen scissor
1 teaspoon szechuan peppercorns
Sauce:
1 tablespoon soy sauce
½ tablespoon Chinese vinegar
1 teaspoon sugar
¼ teaspoon salt
Directions
Halve the cabbage with a knife and remove the core; tear the leaves into 3-inch wide pieces with hand (I prefer leaving the stems out and only keep the tender leaves)
Whisk together soy sauce, Chinese vinegar, sugar and salt in a small container, set aside.
Pour oil into the pan, add in the dried chili pepper and szechuan peppercorns, turn to low heat and sauté a minute or until fragrant.
Toss in the garlic and sauté until fragrant under low heat.
Add in the cabbage and turn to medium heat, cook about 3 minutes or until soft.
Give the sauce (previously set aside) a light stir before adding into the pan, stir to mix well, cook for a minute under high heat or until the seasoning's evenly distributed.
Transfer to a plate and serve!
Notes
1.Tear the cabbage leaves by hand is a feature of this dish, the cabbage leaves torn by hand have uneven edges which helps absorb flavors better.
2. To avoid burning the peppercorns and chili peppers, add them in with cold oil and cook under low heat until fragrant.
3. After peppercorns and chili peppers have released their flavor into the oil, you can discard them at this step.