Personal Shopper

• 2 tablespoon cooking oil
• 2 teaspoon sichuan peppercorn
• 6 cloves garlic sliced
• 6 slices ginger
• 12 dried chillies
• 500 g cabbage handtorn into small pieces
• 1 teaspoon dark soy sauce
• 1 teaspoon light soy sauce
• 0.5 teaspoon black rice vinegar
• 2 pinch salt
• 2 pinch sugar
• 2 tablespoon cooking oil
• 4 chinese sausages lap cheong sliced
• 2 teaspoon ginger julienned
• 500 g cabbage handtorn into small pieces
• 2 stalk scallions finely chopped
• 4 teaspoon oyster sauce
• 1 teaspoon light soy sauce

Steps

1. For the vegetarian version: Add cooking oil and Sichuan peppercorns to a cold wok. Sizzle over high heat until fragrant (do not burn). Remove the peppercorns with a spatula.
2. Fry ginger, garlic and dried chillies in the oil briefly then stir in cabbage.
3. When the cabbage wilts, add dark soy sauce, light soy sauce, black rice vinegar, salt and sugar.
4. Stir fry for a further 20 seconds or so. Dish out and serve warm.
5. For the sausage version: Heat up the wok until it lightly smokes. Pour in oil then add Chinese sausage and ginger.
6. When the sausage slices curl up a little, stir in cabbage and scallions.
7. When the cabbage wilts add oyster sauce and light soy sauce.
8. Stir fry for a further 20 seconds or so. Dish out and serve warm.