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