Ingredients: 1/2 Taiwanese cabbage, 2 green onions, 5 garlic cloves, 4 dried red pepper, salt, rice vinegar, soy sauce, sugar, Sichuan pepper corn oil

Prep time: 5 minutes Cook time: 12 minutes

材料：半個台灣高麗菜，2根蔥，5粒蒜瓣，4根乾辣椒，鹽，醋，醬油，糖，花椒油

準備時間：5 分鐘 烹煮時間：12 分鐘

Directions:

• Cut Taiwanese cabbage in half and then into 3 sections. Wash the cabbage and drain out excess water. Cut the cabbage into slices of 2-3 inches width. See the picture below. Green onions washed, dried and cut into 2 inches sections. Dried red pepper washed and dried.

• Pour 2 tablespoons of vegetable oil into a large pan. Turn on medium heat. Add garlic cloves, red pepper and green onions into the pan and cook for 2 minutes.

• Add the cabbage slices into the pan. Cover the pan and cook for 5 minutes. Do not add water.

• Remove the cover. Turn the top cabbage slices over to the bottom. You can judge them by the color and softness. Cover the pan and cook for another 3 minutes.

• Remove the cover. Add 1/3 teaspoon of salt in the pan. Stir well.
• Add in 1 tablespoon of soy sauce, 2 tablespoons of sugar and 3 tablespoons of vinegar in the pan. Cook and stir well for another 2 minutes.
• Add 1 teaspoon of Sichuan pepper corn oil and mix well. Turn off the heat and ready to serve.

作法：

• 台灣高麗菜先切半，再橫切2-3塊，洗淨、瀝乾水分。再把高麗菜切成2-3吋的大小，如上圖所示。把葱洗淨瀝乾，切成2英吋左右的葱段。乾辣椒洗淨瀝乾。

• 取一個大炒菜鍋，加入2大匙蔬菜油。開中火，加入蒜瓣、葱段和乾辣椒，爆香兩分鐘。

• 加入切好的高麗菜，蓋上鍋蓋，煮5分鐘。不要加水。

• 打開鍋蓋，把上層的高麗菜拌到下層。你可以從菜的顏色和軟硬度判斷是否拌好。加上蓋子，再煮3分鐘。

• 打開鍋蓋，加入1/3小匙鹽，仔細拌勻。

• 再加入1大匙醬油，2大匙糖，3大匙醋，繼續拌炒2分鐘。

• 最後拌入1小匙花椒油。關火就可以盛盤上桌了。

Note: If you can’t find Taiwanese cabbage, you can use Chinese cabbage (Napa) instead. Don’t use American cabbage or white cabbage because they don’t have the right taste and texture for this dish. When you buy Taiwanese cabbage, choose the lighter one in color and weight among those in similar size. The texture and taste will come out best in the cabbage.

Dried red peppers are used for the color and the heat in this dish. If you don’t like your food too spicy, don’t break the red peppers and keep them as a whole. The dish will come out mild in hotness. The heat of hot peppers is primarily from their seeds. You can choose not adding the Sichuan pepper corn oil if you don’t like its numbing spicy taste.

筆記：如果你買不到台灣高麗菜，可以用大白菜來代替。不要用美國的高麗菜，煮出來的味道和質感都不對。選高麗菜時，同等大小的高麗菜裡面，要選顏色較淡，重量最輕的，切開後不密實的，煮起來味道和質感最好。

紅色乾辣椒在這道菜裡，可以讓整體顏色漂亮，也可以添加辣的風味。你如果不喜歡太辣，煮的時候不要把它弄碎，儘量保持完整，這樣的話，這道菜會是微辣，因為辣椒的辣味主要是從辣椒子來的。如果你不喜歡花椒的麻辣味，也可以考慮不加花椒油。