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Number of serving: 4
Preparing time: 5 minutes
Cooking time: 12 minutes
Ingredients:
500g cabbage
5 clove garlic, finely chopped
1 ginger (3 cm), finely chopped
Sichuan pepper, diced
2 tablespoon olive oil or peanut oil
Seasoning Ingredients:
1 tablespoon vinegar
1 teaspoon light soy sauce
½ teaspoon salt
1 tablespoon Chinese Cooking Wine (Shao Xing wine, could be replace
with white wine)
Thickening Sauce ingredients:
1 teaspoon corn flour
2 tablespoon water
(mix well in a bowl)
Method:
Heat up 1 tablespoon oil over low heat. Saute Sichuan pepper for 2
minutes or until fragrant. Remove the pepper together with oil, set
aside. Blance cabbage with hot water, rinse and drain. Set aside. Heat
½ tablespoon oil in frying pan, put in cabbage and saute over high heat
for 5 minutes. Remove and set aside. Heat up another half tablespoon
oil in the same pan, saute ginger and garlic for 3 minutes or until
fragrant. Put in cabbage and seasoning ingredients. Stir well, then
stir in the thickening sauce. Put in the Sichuan pepper oil and stir
fry for 30 second. Ready to serve.
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