Shou si bao cai (hand-torn cabbage stir-fry)

Method

1. 1 Tear the cabbage into large pieces by hand, wash thoroughly, and drain well.
2. 2 Sauté chopped dried chili peppers and Sichuan peppercorns in hot oil for 30 seconds, then add crushed garlic.
3. 3 Add the cabbage to the pan and stir-fry over high heat for 2 minutes until the leaves are tender but still crisp.
4. 4 Pour vinegar along the sides of the pan, season with soy sauce, sugar, and salt, and stir for another minute.
5. 5 Turn off the heat and serve immediately so the cabbage doesn't release too much water.