Sichuan Spicy Cabbage Stir-Fry

Heat vegetable oil in a wok or large skillet over high heat until shimmering.

Add dried chilies and Sichuan peppercorns. Stir-fry for about 30 seconds, or until fragrant and the chilies start to darken (be careful not to burn them).

Add garlic and ginger and stir-fry for another 15 seconds, until fragrant.

Add the sliced cabbage and stir-fry vigorously for 5-7 minutes, or until the cabbage is tender-crisp and slightly softened.

In a small bowl, combine soy sauce, rice vinegar, and sugar (if using). Pour this sauce over the cabbage and stir-fry for another minute, until the cabbage is evenly coated.

Taste and adjust seasoning with salt as needed.

Drizzle with sesame oil (if using) and serve immediately.