Chinese cabbage like in Beijing

Ingredients for 4 servings:

• 1 Chinese cabbage
• 4 chili peppers
• 5 g ginger (approx. 2 cm)
• ½ tsp Szechuan pepper
• 1 tbsp rice vinegar, Chinese or balsamic vinegar
• 1 tsp soy sauce
• 1 tsp, leveled stock powder
• some salt and pepper
• 1 tbsp, levelled sugar
• 1 tbsp, heaped cornstarch
• 2 tbsp oil, heat-resistant

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash the Chinese cabbage, halve it, remove the stalk, and cut the cabbage into wide strips. Set the thick, mostly white pieces separately. Peel the ginger and cut it into thin sticks, and cut the chili peppers into 4 to 5 strips. (The seeds will be used.) In a small bowl, combine the bouillon powder, a little salt, pepper, and sugar with soy sauce and vinegar to make a sauce. In another bowl, mix the starch with a little water until smooth and add to the sauce. (Separately to avoid lumps.) In a large pan, preferably a wok, heat the oil and briefly sauté the ginger, chili, and Sichuan pepper until they release their fragrance. Add the white cabbage pieces and cook over maximum heat, stirring constantly, until the cabbage begins to soften slightly. Then add the yellow-green cabbage leaves and continue cooking until they become translucent. Pour the sauce over the cabbage and stir briefly. You can also prepare the dish without the Sichuan peppercorns, but you’ll miss out on the slightly spicy, lip-numbing citrus flavor. A simple, standard Chinese dish, as cooked in Beijing.