Stir-Fried Cabbage With Dried Peppers | Chef John’s Cooking Class

Halve the cabbage with a knife and remove the core; tear the leaves into 3-inch wide pieces with hand, leaving the stems out and only keep the tender leaves.

Cut the dried chili into small pieces with scissors diagonally, remove the chili seeds, and put them in a bowl for later use.

Make the sauce: in a small bowl, whisk together water, salt, sugar, Maggi soy sauce, white vinegar, and cornstarch. Set aside.

Use a large skillet over high heat, pour in oil. (You'll want a really high smoke point oil for best results.) When the oil begins to ripple, turn off the heat. Add the Sichuan peppercorn to the oil and stir for 20-30 seconds. When bubbles begin forming around the edges of the peppercorns, put in half the dried chili peppers and stir to cook until fragrant over low heat. Then, remove the chili and peppercorns from the oil with a strainer.

Next, turn on high heat and add the remaining half of the dry chili peppers. Then, add the cabbage and quickly stir-fry for 1-2 minutes. Finally, add the sauce and mix evenly.

Enjoy!

Note: This dish uses traditional Chinese cooking techniques. If you prefer crispier texture, based on your personal preference, cook them for a while less.