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5 ea leaves Napa cabbage 1 tb thin soy sauce
3 tb peanut oil 1/2 tb rock sugar
4 ea large dried chili peppers 1/2 tb Chinkiang vinegar
1/2 tb Szechuan peppercorns 1 ts sesame oil
1/2 ts salt
4 servings
Preparation: Separate, wash & dry cabbage leaves. Stack them up and
cut them crosswise into 1" wide pieces. Finely mince or grind
Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with
soy sauce; reserve.
Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-
fry whole chilis until they just blacken; quickly add peppercorns.
When they exude pungent odor, push up side of wok and raise heat to
high. Add salt & cabbage all at once. Keep tossing cabbage until it
is wilted & soft. This takes several minutes. There should be about
2 T of water in wok when cabbage is wilted.
Add sugar & soy mixture. When sugar has melted, toss with cabbage,
then sprinkle vinegar over all. Keep tossing on high heat for another
20 seconds. Add sesame oil; toss briefly; remove to serving dish. If
serving this dish cold, wait until it has cooled, then cover &
refrigerate.
Serves 4
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3 tb peanut oil 1/2 tb rock sugar
4 ea large dried chili peppers 1/2 tb Chinkiang vinegar
1/2 tb Szechuan peppercorns 1 ts sesame oil
1/2 ts salt
4 servings
Preparation: Separate, wash & dry cabbage leaves. Stack them up and
cut them crosswise into 1" wide pieces. Finely mince or grind
Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with
soy sauce; reserve.
Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-
fry whole chilis until they just blacken; quickly add peppercorns.
When they exude pungent odor, push up side of wok and raise heat to
high. Add salt & cabbage all at once. Keep tossing cabbage until it
is wilted & soft. This takes several minutes. There should be about
2 T of water in wok when cabbage is wilted.
Add sugar & soy mixture. When sugar has melted, toss with cabbage,
then sprinkle vinegar over all. Keep tossing on high heat for another
20 seconds. Add sesame oil; toss briefly; remove to serving dish. If
serving this dish cold, wait until it has cooled, then cover &
refrigerate.
Serves 4
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