Summary

Ingredients

• 500 g white cabbae, (Jaroma)
• 2 chilli pepper (s), red
• 1 tablespoon sugar
• 1 teaspoon vinegar, Chinese, light
• 1 teaspoon soy sauce
• 1 teaspoon rice wine
• salt
• 10 grains pepper, (Sichuan)
• 1 teaspoon corn starch
• 1 tablespoon water
• 3 tablespoon vegetable oil

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Instructions

1. Remove the stalk from the cabbage, wash it and cut into pieces approx. 2 cm in size. Core the chili peppers and cut into 2cm pieces.
2. For the sauce, mix sugar, vinegar, soy sauce, rice wine and salt with the corn starch dissolved in water.
3. Heat the oil in the wok and roast the peppercorns for ½ minute while stirring and then remove.
4. Now fry the chilli pepper for ½ minute, add the white cabbage and fry over medium heat for about 2 minutes. Add the sauce and cook everything al dente.
5. Jaroma is an old type of cabbage that is milder than the normal white cabbage.