Recipe - Hot And Sour (Not Szechwan Style) Soup

5 lg Napa cabbage leaves
4 lg Dried chili peppers
One half teaspoon Salt
One half tablespoon Rock sugar
1 teaspoon Sesame oil
3 tablespoon Peanut oil
One half tablespoon Szechuan peppercorns
1 tablespoon Thin soy sauce
One half tablespoon Chinkiang vinegar

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. Stirfrying: Heat wok to moderate; add oil. Wait 30 seconds.
Stirfry 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. Submitted By JOPETE@ATLAS.ODYSSEE.NET On THU, 21 DEC
1995 212522 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini