Cut 1 1/2 pounds cabbage in 2 x 1 1/2 inches and separate. Mix 2 tablespoons soy sauce and 2 tablespoons sugar and set aside.

Heat 2/3 cup oil, when hot add 6 dried chili peppers, cook until black. Add 1/2 tablespoon Szechuan peppercorns which will pop if fresh. Remove pan or wok from heat for a moment or two, then add cabbage and toss. Return to heat and toss until cabbage is transparent. Stir in soy sauce and sugar mixture. Turn off heat and stir in 2 tablespoons apple cider vinegar. Before serving or storing, stir in 2 tablespoons sesame oil.

This may be served warm as a vegetable or cold as a salad. The flavor is best if stored overnight. It keeps well refrigerated or frozen.