Prep the cabbage: Trim the end, then separate the cabbage leaves. Give them a thorough rinse then cut into 1 ½-inch pieces, keeping the thick stemmier bottom pieces separate.

Ready the aromatics and seasoning sauce: Stem and seed the chiles, then snip or tear into small pieces, about ½ to ¾-inch pieces. Put into a small a container with the peppercorns and star anise.

In a small bowl, combine the salt, pepper, starch, sugar, and soy sauce, stirring to dissolve the starch and sugar. Add the vinegar. Set the cabbage, aromatics, seasoning sauce, and garlic by the stove.

Stir-fry time: Heat a wok over high until a drop of water evaporates upon contact. Swirl in the oil to coat well, then dump in the chilies, Sichuan peppercorns, and star anise. Stir-fry swiftly until toasted and beginning to blacken and char.

Lower the heat to medium, add the garlic and stir and toss until fragrant, 15 to 30 seconds. Add the cabbage stems, stir to combine and keep stir-frying until the cabbage starts softening, 1 minute. Crank up the heat to high, then dump in the remaining thinner cabbage pieces. Stir, fold, and flip until just wilted, 30 to 60 seconds.

Pour half the sauce around the perimeter of the pan, stir to combine, the repeat with the remaining sauce. Swiftly stir-fry to incorporate and slightly thicken the sauce, 1 minute. Dish out to a plate and eat immediately!