- 1/4 cup plus 2 tablespoons chicken stock or low-sodium broth
- 2 tablespoons Chinese light soy sauce (see Note)
- 2 tablespoons Chinese mushroom soy sauce (see Note)
- 1/4 cup Chinese black vinegar (see Note)
- 1 tablespoon dark palm sugar
- 3/4 teaspoon finely grated fresh ginger
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoons cornstarch
- 2 medium heads green cabbage (4 pounds)—quartered, cored and cut into 1 1/2-inch pieces
- 1/4 cup canola or peanut oil
- 4 whole dried Chinese red chiles, broken in half, plus more crumbled, for garnish
- 2 teaspoons whole Sichuan peppercorns
- In a small bowl, combine the chicken stock, soy sauces, vinegar, sugar, ginger, garlic and cornstarch; whisk to blend.
- 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.
- 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.
- 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.
Chinese light and mushroom soy sauces and Chinese black vinegar are available at Asian food stores.