Sichuan Hand-Torn Cabbage Stir Fry

Steps

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1. 1
   Prepare the sauce by combining light soy sauce, oyster sauce, black vinegar, chicken stock powder, and sugar. Mix well.
   ▶ ≈1:06
2. 2
   Heat the wok over medium or medium-high heat without oil. Spread the hand-torn cabbage in the pan and dry-fry for about 1 minute to remove excess moisture. Flip and continue dry-frying until the cabbage is lightly charred and has lost most of its moisture, about 3 minutes total.
   ▶ ≈1:46
3. 3
   Remove the dry-fried cabbage from the pan. Reheat the wok over medium heat and add oil.
   ▶ ≈3:00
4. 4
   Add the chopped garlic, rehydrated deseeded chillies, and Sichuan peppercorns. Stir-fry until the garlic browns and the fragrance becomes aromatic.
   ▶ ≈3:08
5. 5
   Return the cabbage to the wok and mix well with the garlic and chilli.
   ▶ ≈3:45
6. 6
   Maintain the heat and pour in the prepared sauce. Toss gently to coat the cabbage evenly. Continue stir-frying until the cabbage is lightly translucent at the edges, indicating it is cooked through.
   ▶ ≈4:00