Fried white cabbage

Ingredients for 4 servings:

• 500 g white cabbage (Jaroma)
• 2 red chili peppers
• 1 tbsp sugar
• 1 tsp Chinese vinegar, light
• 1 tsp soy sauce
• 1 tsp rice wine
• Salt
• 10 peppercorns (Sichuan)
• 1 tsp cornstarch
• 1 tbsp water
• 3 tbsp vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pointed cabbage, Chinese cabbage can also be used

Remove the stalk from the cabbage, wash it, and cut it into roughly 2cm pieces. Deseed the chili peppers and cut them into 2cm pieces. For the sauce, mix the sugar, vinegar, soy sauce, rice wine, and salt with the cornstarch dissolved in water. Heat the oil in a wok and toast the peppercorns for 30 seconds, stirring constantly, then remove the peppercorns. Sauté the chili pepper for 30 seconds, add the white cabbage, and cook over medium heat for about 2 minutes. Add the sauce and cook until al dente. Jaroma is an ancient cabbage variety that is milder than “normal” white cabbage.