Spicy Napa Cabbage
A quick stir-fry of napa cabbage with Sichuan peppercorns and dried chilies, offering a savory, salty, and pleasantly numbing-spicy flavor.
Ingredients
Napa cabbage core and leaves (washed, torn into pieces)
750 g
dried chilies (cut into sections)
10 g
vegetable oil
100 g
salt
5 g
MSG
5 g
cooking wine
25 g
soy sauce
30 g
Sichuan peppercorns
25
Instructions
1
Step 1
Wash the Napa cabbage and tear it into chunks, cut the dried chilies into sections and set aside.
2
Step 2
Heat the vegetable oil in a wok, add the Sichuan peppercorns and stir-fry briefly, then add the dried chilies and stir-fry until they change color. Add the cabbage and salt, stir-fry a few times, then add the cooking wine, soy sauce, and MSG, stirring evenly until done.
