Hot and Sour Cabbage

• 5 napa cabbage leaves
• 3 tablespoons peanut oil
• 4 large dried hot chili peppers
• 12 tablespoon szechuan peppercorns
• 12 teaspoon salt
• 1 tablespoon thin soy sauce
• 12 tablespoon rock sugar
• 12 tablespoon Chinkiang vinegar
• 1 teaspoon sesame oil

1. Preparation: Separate, wash & dry cabbage leaves.
2. Stack them up and cut them crosswise into 1" wide pieces.
3. Finely mince or grind Szechuan peppercorns.
4. Crush rock sugar with cleaver handle; mix with soy sauce; reserve.
5. Stir-frying: Heat wok to moderate; add oil.
6. Wait 30 seconds.
7. Stir-fry whole chilis until they just blacken; quickly add peppercorns.
8. When they exude pungent odor, push up side of wok and raise heat to high.
9. Add salt & cabbage all at once.
10. Keep tossing cabbage until it is wilted & soft.
11. This takes several minutes.
12. There should be about 2 T of water in wok when cabbage is wilted.
13. Add sugar & soy mixture.
14. When sugar has melted, toss with cabbage, then sprinkle vinegar over all.
15. Keep tossing on high heat for another 20 seconds.
16. Add sesame oil; toss briefly; remove to serving dish.
17. If serving this dish cold, wait until it has cooled, then cover & refrigerate.

cabbage, peanut oil, hot chili peppers, szechuan peppercorns, salt, soy sauce, rock sugar, chinkiang vinegar, sesame oil

Taken from www.food.com/recipe/hot-and-sour-cabbage-6756 (may not work)