Quick Stir-Fried Cabbage
Ingredients
a large cabbage (bok
choy) about 1 lb (500 g)
2 tbsp (30 ml) vegetable oil
4 dried hot red chili (chilli) pepper, whole
but stems removed
15 whole Sichuan peppercorns
3/4 tsp salt, or to taste
1 tsp soy sauce
1 tsp sugar
1 1/2 tsp vinegar
2 tsp sesame oil
1/4 tsp MSG
Directions
- Wash and drain the cabbage leaves.
- Heat the oil in a wok until moderately
hot. Add the chilis and peppercorn. Fry
until browned and fragrant. Remove and
discard peppercorns but reserve the liquid
in a wok. Add the cabbage and stir-fry
for a few seconds. Add the salt, soy sauce
and sugar. Stir-fry until the cabbage
leaves just start to wilt and are barely
cooked. Sprinkle with the vinegar, remove
cabbage and place in a dish, and let cool.
- Seed and shred the chili peppers. Flatten
the cabbage leaves and sprinkle with the
chili shreds. Roll leaf into a small roll
and cut crosswise, each into 1 1/4 inch
(3cm) sections. Place in a dish. Mix the
MSG and sesame oil with the wok liquid,
pour over the cabbage rolls, and serve.
