Hot and Sour Cabbage
This dish is delicious both hot and cold.
Servings: 6
Ingredients
- 1½ lb white cabbage
- 10 Szechuan peppercorns
- 5 small dried red chili peppers
- 2 Tbsp soy sauce
- 1½ Tbsp vinegar (preferably oriental)
- 1½ Tbsp sugar
- 1½ tsp salt
- 3 Tbsp sunflower oil (or suitable substitute)
- 1 tsp sesame oil
Instructions
- Choose a round, pale green cabbage with a firm heart — never use loose-leafed cabbage. Wash in cold water, and cut the leaves into small pieces about the size of a matchbox.
- Cut the chilis into small bits. Mix the soy sauce, vinegar, sugar, and salt, to make the sauce.
- Heat the oil in a preheated wok or large skillet until it starts to smoke. Add the peppercorns and the red chilis, and a few seconds later, the cabbage. Stir for about 1½ minutes until it starts to go limp.
- Pour in the prepared sauce and continue stirring for a short while to allow the sauce to blend in.
- Add the sesame oil just before serving.
