1. Cut off base of cabbage; remove tough outer leaves. Quarter cabbage; cut out core. Cut leaves into approximately 1 x 1 1/2-inch pieces. There should be about 4 cups of cabbage. 2. Combine seasoning liquid in a bowl. 3. Heat wok on high heat. Add oil; when hot, add garlic, chilies (including seeds), and peppercorns and cook a few seconds. Add cabbage; toss for 1 to 2 minutes or until color brightens from pale green to bright green or deep purple to vivid red. Do not overcook. 4. Stir seasoning liquid into wok; toss a few seconds to combine. Immediately remove to a serving dish.
Simple to prepare, this crisp and crunchy vegetable is delectable and quite stunning in appearance, whether you use all-green or all-red cabbage or a combination of the two (not Chinese cabbage in this case). The secret is not to overcook the cabbage; add the sauce and remove it from the wok as soon as the color heightens. Serves 4 to 6.
