Step 1

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

Step 2

Whisk together soy sauce, Chinese vinegar, sugar and salt in a small container, set aside.

Step 3

Pour oil into the pan, add in the dried chili pepper and szechuan peppercorns, turn to low heat and sauté a minute or until fragrant.

Step 4

Toss in the garlic and sauté until fragrant under low heat.

Step 5

Add in the cabbage and turn to medium heat, cook about 3 minutes or until soft.

Step 6

Give the sauce (previously set aside) a light stir before adding into the pan, stir to mix well, cook for a minute under high heat or until the seasoning's evenly distributed.

Step 7

Transfer to a plate and serve!