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Choose a round, pale green
cabbage with a firm heart. Never use loose leafed cabbage.
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Wash in cold water and cut
the leaves into small pieces the size of a matchbox.
-
Cut the chilies into small
bits.
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Mix the soy sauce,
vinegar, sugar and salt to make the sauce.
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Heat the oil in a
preheated wok until it starts to smoke.
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Add the peppercorns and
the red chilies and a few seconds later the cabbage.
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Stir for about 1 1/2
minutes until it starts to go limp.
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Pour in the prepared sauce
and continue stirring for a short while to allow the sauce to
blend in.
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Add the sesame seed oil
just before serving.
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This dish is delicious
both hot and cold.