Spicy Szechuan Cabbage stir-fry

Another marvel of the Szechuan Cuisine, this side dish of crispy cabbage is a wonderful addition to any meat dish. It is easy to put together and a little piece goes a long way. Although the vegetable is still crispy, the cooking preparation requires a little braising.

1 Small Napa Cabbage
2 garlic cloves finely chopped
2 cm. Ginger finely chopped
3 dried Chilli pepper depending how spicy you like it
1/2 teaspoon Sichuan peppercorn
1 tablespoon light soy sauce
1/2 tablespoon black vinegar
1/2 teaspoon salt or as needed
1 tablespoon vegetable cooking oil

Hand tear the cabbage, keeping the tender green leaves only.
Discard the hard white parts. Wash gently and drain completely. This is a key step to guarantee the success of the dish.
Heat the wok and pour in the oil.
Add the dry chilli peppers and Sichuan peppercorns and fry over medium heat, until aromatic.
Stir in the garlic and ginger. Add the cabbage immediately.
Quick fry the cabbage, add salt, light soy sauce and vinegar. Place the lid on and cook for another minute.
This process should be finished within a minute.
Serve hot !

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