| 1 | Preparation: separate, wash & dry cabbage leaves. |
| 2 | Stack them up and cut them crosswise into 1" wide pieces. |
| 3 | Finely mince or grind szechuan peppercorns. |
| 4 | Crush rock sugar with cleaver handle; mix with soy sauce; reserve. |
| 5 | Stir-frying: heat wok to moderate; add oil. |
| 6 | Wait 30 seconds. |
| 7 | Stir-fry whole chilis until they just blacken; quickly add peppercorns. |
| 8 | When they exude pungent odor, push up side of wok and raise heat to high. |
| 9 | Add salt & cabbage all at once. |
| 10 | Keep tossing cabbage until it is wilted & soft. |
| 11 | This takes several minutes. |
| 12 | There should be about 2 t of water in wok when cabbage is wilted. |
| 13 | Add sugar & soy mixture. |
| 14 | When sugar has melted, toss with cabbage, then sprinkle vinegar over all. |
| 15 | Keep tossing on high heat for another 20 seconds. |
| 16 | Add sesame oil; toss briefly; remove to serving dish. |
| 17 | If serving this dish cold, wait until it has cooled, then cover & refrigerate. |
