Sizzling Wok-Seared Cabbage with Ginger and Chiles

1. Prepare the Sauce

Combine soy sauce, Chinkiang black vinegar, Shaoxing wine, sugar, MSG (if using), and kosher salt in a small bowl, ensuring the ingredients are well mixed.

2. Prepare the Cabbage

Tear the cabbage leaves into roughly bite-sized pieces.

3. Heat the Wok

Heat a wok over high heat until a bead of water evaporates within 1-2 seconds of contact. Add the vegetable oil and swirl it around to coat the sides of the wok evenly.

4. Stir-Fry Aromatics

Reduce the heat to medium and add the finely chopped ginger and Sichuan peppercorns. Stir-fry them for a few seconds until they release their aromatic flavors. Then, add the dried red chiles and stir-fry for about 20 seconds until they begin to darken. Add the minced garlic and stir-fry for another 10 seconds until it becomes fragrant but not browned.

5. Stir-Fry Cabbage

Increase the heat to its highest setting and add the torn cabbage leaves. Stir briskly for about 30 seconds, allowing the cabbage to start reducing in volume and searing at the edges.

6. Add Sauce

Pour the prepared sauce down the hot sides of the wok, letting it sizzle. Continue to stir-fry for another 30 seconds until the cabbage softens and caramelizes slightly at the edges.

7. Serve

Remove the wok from the heat and transfer the sizzling, aromatic cabbage to a serving dish.