Combine the sauce ingredients in a small bowl and stir to mix well.

Cut cabbage into bite size pieces by cutting the whole head of cabbage into half, then quarters. Place one of the quarters cut side down, tilt the knife to slice off the stem and discard it. Separate the outer few layers of leaves, then cut them into bite-size pieces. Then chop the center thicker into smaller pieces.

Add peanut oil and Sichuan peppercorns into a large skillet and heat over medium heat. Cook until the Sichuan peppercorns turn dark but not burned. Scoop out the peppers into a small bowl, then discard them.

Add the chili peppers and garlic. Stir a few times to release the fragrance.

Add cabbage. Stir and cook until the leaves just start to turn tender.

Stir the sauce again to dissolve the cornstarch thoroughly, pour into the pan. Continue to stir and cook until the cabbage turns tender but still crispy, and the sauce has thickened.

Turn off heat. Carefully taste the cabbage and adjust seasoning by adding more salt, if necessary. Drizzle with a bit of sesame oil and stir to mix again. Transfer everything to a serving plate.

Serve hot as a side dish.