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• 750 g cabbage
• 4 cloves garlic, sliced thinly
• 5 pieces dried chilies, cut and seeds removed
• 2 tbsp oil
• 1 tsp Sichuan peppercorns
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp light soy sauce
• 2 tsp rice vinegar

Instructions

1. 1

   Wash the cabbage and pat it thoroughly dry with a cloth to ensure it remains crispy during stir-frying.

2. 2

   Cut the cabbage in half and remove the center core.

3. 3

   Gently separate each leaf by hand and tear the leaves into 2 to 3-inch pieces, discarding the hard stems.

4. 4

   Prepare the aromatics by slicing the garlic and cutting the dried chilies into sections (remove seeds for less heat).

5. 5

   Heat the wok over medium heat and add the oil.

6. 6

   Add the Sichuan peppercorns to the oil and stir-fry until aromatic, then remove the peppercorns with a fine sieve (or leave them in if preferred).

7. 7

   Add the dried chilies and garlic to the oil and stir-fry until fragrant.

8. 8

   Add the cabbage to the wok and stir-fry over high heat for about half a minute.

9. 9

   Season with salt, sugar, light soy sauce, and rice vinegar.

10. 10

    Increase the heat and mix all seasonings thoroughly until the cabbage is cooked but still crisp, then remove from heat immediately to serve.