Suan La Bai Cai (Hot And Sour Cabbage) - cooking recipe

Ingredients

1 medium napa cabbage
3 tablespoons chinese black vinegar
3 tablespoons light soy sauce
2 teaspoons sesame oil
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
3 dried red chilies, finely chopped
1 tablespoon ginger, minced
1/2 teaspoon szechuan peppercorns
1 red bell pepper, diced

Preparation

Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.