Active Time
N/A
Total Time
1 HR
Yield
Serves : 12
© John Kernick

How to Make It

Step 1    

In a small bowl, combine the chicken stock, soy sauces, vinegar, sugar, ginger, garlic and cornstarch; whisk to blend.

Step 2    

In a pot of salted boiling water, cook the thickest pieces of cabbage for 1 minute; add the remaining cabbage and cook for 30 seconds longer. Drain and transfer to a bowl of ice water to cool; drain and pat dry.

Step 3    

In a wok, heat 2 tablespoons of the oil until shimmering. Add half of the broken dried red chiles and 1 teaspoon of the Sichuan peppercorns and stir until fragrant, 10 seconds. Add half of the cabbage and stir-fry over high heat until charred in spots, 5 minutes. Add 3 tablespoons of the soy sauce mixture and cook, tossing, until the liquid has been absorbed, 1 minute. Add 2 more tablespoons of the soy sauce mixture and stir-fry until absorbed; repeat one last time, then transfer the cabbage to a bowl. Repeat with the remaining oil, dried chiles, Sichuan peppercorns, cabbage and soy sauce mixture.

Step 4    

Return the first batch of cabbage to the wok and cook until all of the cabbage is nicely glazed. Season with salt, transfer to a platter and garnish with the crumbled dried chile peppers. Serve.

Notes

Chinese light and mushroom soy sauces and Chinese black vinegar are available at Asian food stores.

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