Ingredients

• 600 g flat cabbage
• 3 tbsp rapeseed oil
• 10 dried red chillies
• 5 cloves garlic
• ½ tsp Sichuan peppercorns
• 1 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• ½ tsp sugar
• to taste salt

Method

1. 01
   Tear the cabbage Pull the cabbage leaves apart and tear them by hand into pieces about the size of your palm, cutting out and discarding the thickest part of the white ribs.
2. 02
   Wash and drain Rinse the torn cabbage in cold water, then leave it in a colander to drain well.
3. 03
   Prepare the aromatics Snip the dried chillies into short segments and shake out some of the seeds, then thinly slice the garlic and keep both near the stove.
4. 04
   Heat the wok Heat a wok over high heat until it just starts to smoke, then add the rapeseed oil and swirl it around.
5. 05
   Fry the chillies and garlic Turn the heat to medium, add the Sichuan peppercorns, dried chillies and garlic, and stir them in the oil until fragrant and the chillies darken slightly.
6. 06
   Sear the cabbage Turn the heat back to high, add all the cabbage at once and toss it constantly until the leaves begin to wilt and the edges get scorched spots.
7. 07
   Season the cabbage Pour the light soy sauce around the hot edge of the wok, sprinkle in the sugar and a little salt, and toss to coat.
8. 08
   Add the vinegar Drizzle the black vinegar down the side of the wok so it sizzles, toss quickly, then tip the cabbage onto a plate and serve straight away with rice.