Suan La Bai Cai (Hot And Sour Cabbage)

• 1 medium napa cabbage
• 3 tablespoons chinese black vinegar
• 3 tablespoons light soy sauce
• 2 teaspoons sesame oil
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 3 dried red chilies, finely chopped
• 1 tablespoon ginger, minced
• 1/2 teaspoon szechuan peppercorns
• 1 red bell pepper, diced

1. Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
2. Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
3. Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.

cabbage, chinese black vinegar, soy sauce, sesame oil, sugar, salt, vegetable oil, red chilies, ginger, szechuan peppercorns, red bell pepper

Taken from www.food.com/recipe/suan-la-bai-cai-hot-and-sour-cabbage-482696 (may not work)