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Vegetables and Vegetarian Foods
1½ pounds napa or any young white cabbage
3 Tablespoons vegetable oil
1 Tablespoon Sichuan peppercorns
1 Tablespoon chili peppers, seeded
1 Tablespoon peeled and thinly sliced fresh garlic
1 teaspoon chicken bouillon powder
1 teaspoon sesame oil
1. Separate the cabbage leaves and tear them into one- to two-inch pieces.
2. Heat a wok or a large fry pan, when hot, then add the vegetable oil, and when that is hot, reduce the heat and add the Sichuan peppercorns. Stir-fry them for two minutes, then remove and discard them.
3. Add the chili peppers and the garlic and stir-fry them for two minutes; do not let them burn, then remove and discard them.
4. Add the cabbage pieces, stir well, cover the wok or fry-pan and leave it steam in the flavored oil for three minutes, add the sesame oil, stir well, then remove from the wok or fry pan and serve.