Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.
Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.This process should be finished within 30 seconds.
You can also add some protein in this recipe like bacon, pork belly or sausage. In order to make sure that the flavor is well absorbed by the cabbage, drain the leaves completely before frying. Recipe is firstly published in 2014 and updated in 2018.