Crispy Edged Sichuan Cabbage Stir-Fry

1. Prepare the sauce

First, prepare the sauce by stirring together the soy sauce, Chinkiang black vinegar, Shaoxing wine, sugar, MSG (if using), and kosher salt in a small bowl.

2. Prepare the cabbage

Take the green cabbage leaves and tear them into 3-inch squares.

3. Heat the wok

Heat your wok over high heat until a bead of water evaporates within 1-2 seconds of contact. Add the vegetable oil and swirl to coat the surface of the wok thoroughly.

4. Infuse the oil

Reduce the heat to medium and add the finely chopped ginger and Sichuan peppercorns. Stir-fry for a few seconds until fragrant. Quickly add the dried red chiles and stir-fry for about 20 seconds.

5. Add garlic

Add the minced garlic to the wok and stir-fry for about 10 seconds, just until fragrant but not browned.

6. Stir-fry the cabbage

Immediately increase the heat back to high and add the cabbage. Stir briskly for about 30 seconds.

7. Add the sauce

Pour the prepared sauce down the sides of the wok and continue to stir-fry for another 30 seconds. Ensure the cabbage is evenly coated with the sauce.

8. Serve

Finally, transfer the stir-fried cabbage to a dish and serve it hot.