Spicy white cabbage

Ingredients for 4 servings:

• 500 g white cabbage or pointed cabbage
• 2 chili peppers, fresh, red
• 1 tbsp soy sauce, light
• Salt
• 3 tbsp oil
• ½ tsp pepper (Sichuan peppercorns)
• 1 tsp vinegar (rice vinegar), light
• ½ tsp oil (sesame oil), dark
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quiang Lian Hua Bai (Cooking Class Recipe)

Clean and wash the white cabbage, quarter it, and remove the stalks. Cut the white cabbage into 2-3 cm wide strips. Halve the chili peppers lengthwise, removing the stems and seeds. In a bowl, combine the soy sauce, salt, and sugar to make a sauce. Heat the oil in a wok or frying pan over medium heat. Add the Sichuan peppercorns and fry for about 1/2 minute, stirring occasionally, then remove the peppercorns. Add the chili pepper halves to the oil and fry for about 1/2 minute, stirring occasionally. Add the white cabbage and peppercorns and fry for about 2 minutes, stirring occasionally; it should take on some color. Stir in the prepared sauce. Cover and cook for another 1-1 1/2 minutes. Stir in the vinegar. Drizzle with sesame oil before serving.