---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Hot and Sour Cabbage
  Categories: Vegetables
       Yield: 4 servings
  
       5 ea Napa cabbage leaves                 1 tb thin soy sauce
       3 tb peanut oil                        1/2 tb rock sugar
       4 ea large dried chili peppers         1/2 tb Chinkiang vinegar
     1/2 tb Szechuan peppercorns                1 ts sesame oil
     1/2 ts salt                           
  
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   Preparation:  Separate, wash & dry cabbage leaves.  Stack them up and cut
   them crosswise into 1″ wide pieces.  Finely mince or grind Szechuan
   peppercorns.  Crush rock sugar with cleaver handle; mix with soy sauce;
   reserve.
   Stir-frying:  Heat wok to moderate; add oil.  Wait 30 seconds.  Stir-fry
   whole chilis until they just blacken; quickly add peppercorns.  When they
   exude pungent odor, push up side of wok and raise heat to high.  Add salt &
   cabbage all at once.  Keep tossing cabbage until it is wilted & soft.  This
   takes several minutes.  There should be about 2 T of water in wok when
   cabbage is wilted.
   Add sugar & soy mixture.  When sugar has melted, toss with cabbage, then
   sprinkle vinegar over all.  Keep tossing on high heat for another 20
   seconds. Add sesame oil; toss briefly; remove to serving dish.  If serving
   this dish cold, wait until it has cooled, then cover & refrigerate.
  
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