400g cabbage (cut into bite-sized pieces)
1 tsp Sichuan peppercorns
4 dried chillies (halved)
2 tbsp cooking oil
½ tsp salt
1 tsp light soy sauce
- Heat up a wok with 2 tbsp of cooking oil. Saute Sichuan peppercorns on low heat until fragrant. Discard the peppercorns.
- Use the infused oil to saute the dried chillies until fragrant.
- Add in cabbage, constantly stir-frying until tender crisp.
- Season with salt and light soy sauce.
- Dish out and serve.