I've had and liked Chinese sweet and sour cabbage, this is very similar, but adds spice to the mix. I would think that the Sichuan peppercorns add enough heat, and you can decrease these and the dried peppers if you can't stand the heat, with the dried chili peppers, there was a definite heat to this dish. But good.Hot and Sour Cabbage
adapted from a recipe from Vegetarian Cooking for Everyone by Susie Ward
1-1/2 lb korean cabbage
10 Sichuan peppercorns
2-5 dried red chili peppers
2 Tbsp light soy sauce
1-1/2 Tbsp white vinegar
1-1/2 Tbsp sugar
1-1/2 tsp salt, or to taste
3 Tbsp oil
1 tsp sesame seed oil
Wash cabbage in cold water and cut leaves into small pieces.
Cut the chilies into small bits (removing the seeds, if you don't want it too hot). Mix the soy sauce, vinegar, sugar and salt together to make a sauce.
Heat the oil in a heavy-bottomed pan on medium heat, until the oil starts to smoke. Add the peppercorns and chili bits, stir; a few seconds later add the cabbage. Stir for about 1-1/2 minutes until the cabbage begins to go limp.
Pour over the prepared sauce and continue stirring the cabbage until well blended.
Garnish with a little sesame oil just before serving.