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Wash the cabbage, then pat it dry with a dry cloth.
Cut the cabbage in half and remove the center core of the cabbage.
Gently remove each leaf from the cabbage by hand.
Shred the cabbage leaves into two to three-inch pieces. For the best results, it is recommended to remove the stems.
Cut the dried chilies in half and remove the seeds.
Heat the wok over medium heat and add some oil to it.
Once the oil is hot, stir-fry the optional Sichuan peppercorns until aromatic, then remove the peppercorns with a fine sieve.
Add the dried chilies and garlic to stir-fry until aromatic.
Add the cabbage to the wok, then stir-fry with the chilies for about half a minute over high heat.
Season with salt, sugar, light soy sauce, and rice vinegar.
Increase the heat again to mix all the seasonings thoroughly with the cabbage, and then remove the wok from the heat to serve.