Fast frying in a wok makes it crusty but gentle inside at the same time. It turns out very juicy, sour-sweet, with citrus flavor because of the Sichuan pepper. Red-hot wok wall leaves frying marks on the cabbage slices and adds a smoky flavor.
Cut in half a head of a cabbage, and take off the outer leaves. Cut off the basis. Now cut halves into quarters and remove the inner leaves. Slice at a low angle into 1-1,5 cm pieces. Do the same with a second part and inner leaves.
Heat up 1 tbsp of oil in a wok or large frying pan.
Add 1 tsp of Sichuan pepper and cook until it becomes black.
Catch a pepper with a spatula but leave the oil. Put 1-2 small whole chili peppers into a wok. If you like hotter, cut every in several parts. Fry for about half a minute.
Add cabbage and constantly stirring cook on the lower fire for 2-3 minutes.
Now lower the fire to medium and add 1 tsp of soy sauce. Cook for 1 minute, constantly stirring, until the sauce is evenly spread on the cabbage.
Put on the big plate or serving ones, decorate with chili pepper and serve.