Spicy and Sour Bai Cai

Ingredients:
Bai Cai 1 head, or 1 1/2 to 2 pounds trimmed and cut into 1-inch squares
dry chili 4 pieces
ginger 2 to 3 thin slices
Sichuan pepper few
star anise 1-2 pieces
Oil -- 3 to 4 tablespoons
Salt -- to taste
sugar to taste

Wash the Bai Cai and dry chili, cut them into small pieces. Don’t throw away the seeds of the dry chili.

Method:
Heat the oil in a wok or large pot over high heat. Add the Star anise, Sichuan pepper, dry chili and ginger and stir fry briefly. Add the chopped cabbage and sprinkle with a pinch of salt then add vinegar and a bit of sugar. Stir fry until the cabbage has cooked down and is lightly translucent. Serve it in a plate.