Spicy Sichuan Stir-Fried Cabbage

Heat the cooking oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and dried chilies, then stir-fry for about 30 seconds until fragrant, taking care not to burn them.

Add the minced garlic, ginger, and most of the scallions. Stir-fry for another 30 seconds, just until the aromatics smell fragrant.

Raise the heat to high. Add the cabbage and toss constantly for 3 to 5 minutes, until the leaves are glossy, lightly wilted, and still crisp at the edges. Season lightly with salt.

Pour in the prepared sauce and toss well to coat the cabbage. Cook for about 1 minute, until the sauce clings to the leaves.

Stir in the vinegar at the end to keep its bright, tangy flavor fresh.

Remove the wok from the heat and stir in the chili oil, if using, for extra heat and aroma.

Transfer to a serving dish, garnish with the remaining scallions, and serve hot with steamed rice.