Szechuan Chinese cabbage from the wok

Ingredients for 2 servings:

• 500 g Chinese cabbage
• 5 chili pepper(s), dried
• 10 grains of Szechuan pepper
• 5 g ginger
• 1 garlic clove(s)
• 1 spring onion(s)
• Salt
• oil
• 25 g vinegar, dark Chinese
• 1 pinch(s) of sugar
• 1 g glutamate
• 1 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple and healthy

Wash the Chinese cabbage under running water. Blanch in boiling water for 10-20 seconds, remove and pat dry, then cut into bite-sized strips. Finely chop the ginger, crush the garlic, and slice the spring onion into rings. For the sauce, mix the vinegar, sugar, MSG, and cornstarch together. Heat the oil in a wok. Sauté the Sichuan peppercorns until they begin to blacken, then remove. Add the chili, ginger, garlic, and spring onions to the oil and stir-fry for about 1 minute. Then add the Chinese cabbage and stir-fry vigorously for about 1 minute. Season with salt and continue stirring for about 1 minute. Pour in the sauce. Serve immediately with jasmine rice.