INGREDIENTS
Serves 2
3 tablespoons peanut or other neutral oil, divided
4 dried red chili peppers, quartered and seeded
1 (1") piece fresh gingerroot, peeled and finely chopped
1/2 medium head cabbage (preferably Chinese cabbage, but any variety is okay), washed and chopped into 2" pieces
1/4 teaspoon cornstarch
1/2 tablespoon soy sauce
1/2 teaspoon dry sherry or Chinese cooking wine
1/2 teaspoon granulated sugar
1/2 teaspoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1. Heat 2 tablespoons oil in a wok or medium skillet over high heat. Add the peppers and fry, stirring, 1 minute or until the peppers darken in color. Transfer the peppers and oil to a bowl and set aside.
2. Pour remaining 1 tablespoon oil into the wok; add the ginger and cook a few seconds until fragrant. Add the cabbage all at once. Fry, stirring, 1 minute.
3. Combine the cornstarch, soy sauce, and sherry together in a small bowl. Add to the wok. Stir until the cornstarch cooks and forms a thick sauce.
4. Add the sugar and vinegar. Sprinkle in the sesame oil and pour in the red peppers and their oil. Stir to combine well. Transfer to a serving bowl and serve immediately.