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Pdffrom: Land of Fish and Rice, p131
Rinse the Chinese cabbage whole, then put it on a chopping board and slice across the grain into ⅛ in (5mm) strips. Put them in a bowl.
Add the salt and Sichuan peppercorns and use your hand to scrunch them into the cabbage strips, which will become slightly floppy.
Cover the cabbage with an inverted small plate that sits directly on it and put a heavy weight on top (use old-fashioned weights in a plastic freezer bag, but a heavy stone will do).
Leave it in the fridge or a cool place for several hours or overnight.
Remove the weight and plate. Drain the cabbage, squeezing to extract as much liquid as you can.
Pick out and discard as many of the Sichuan peppercorns as possible. Snip the chillies into 1 in (2cm) sections and discard the seeds.
Heat the oil in a seasoned wok until smoking. Turn off the heat, immediately add the chillies and stir them for a few seconds until fragrant and darkening, but not burned.
Swiftly add the drained cabbage and stir to clothe it in the fragrant oil. Serve at room temperature.