Spicy Cabbage Szechwan Style Recipe

Ingredients :

450 g White cabbage

2 teaspoons Salt

4 Dried hot chili peppers, soaked and finely chopped

3 Spring onions (scallions), finely chopped

2 teaspoons Fresh ginger root, finely chopped

2 tablespoons Sesame seed oil

2 tablespoons Sugar

50 ml Water

2 tablespoons Vinegar

Method :

Discard the outer tough leaves of the cabbage and cut the tender heart into thin slices. Sprinkle with salt and let stand for 3-4 hours. Pour off the excess water and dry the cabbage thoroughly. Place it in a bowl or a deep dish. Heat the sesame seed oil in a pan until very hot. Add the finely chopped chilies, spring onions and ginger root. Stir for a few seconds and then add the sugar and water. Continue stirring to dissolve the sugar. Add the vinegar and bring the mixture to the boil. Remove the pan from the heat and allow the sauce to cool. Then pour it over the cabbage. Cover the bowl or plate and leave to stand for 3-4 hours before serving.