Quick Stir-Fried Cabbage（Sichuan Style）

Ingredients：
  a large cabbage (bok choy) about 1 lb (500 g)
2 tbsp (30 ml) vegetable oil
4 dried hot red chili (chilli) pepper, whole but stems removed
15 whole Sichuan peppercorns
3/4 tsp salt, or to taste
1 tsp soy sauce
1 tsp sugar
1 1/2 tsp vinegar
2 tsp sesame oil
1/4 tsp MSG  
 

Preparation：

Wash and drain the cabbage leaves.

Heat the oil in a wok until moderately hot. Add the chilis and peppercorn. Fry until browned and fragrant. Remove and discard peppercorns but reserve the liquid in a wok. Add the cabbage and stir-fry for a few seconds. Add the salt, soy sauce and sugar. Stir-fry until the cabbage leaves just start to wilt and are barely cooked. Sprinkle with the vinegar, remove cabbage and place in a dish, and let cool.

Seed and shred the chili peppers. Flatten the cabbage leaves and sprinkle with the chili shreds. Roll leaf into a small roll and cut crosswise, each into 1 1/4 inch (3cm) sections. Place in a dish. Mix the MSG and sesame oil with the wok liquid, pour over the cabbage rolls, and serve.