Ingredients
250 g (about 1/2 lb) napa cabbage
Seasonings
30 g oil, 10 g soy sauce, 8 g vinegar, 6 g sugar, 5 g each cooking wine and scallion, 3 g each ginger, starch, and garlic, 4 g chili bean paste.
Instructions
1. Finely chop the scallions, ginger, and garlic, then place them in a bowl. Add soy sauce, vinegar, sugar, cornstarch, cooking wine, and a little water, then stir until well combined.
2. Use the tender inner leaves of napa cabbage, wash them, and cut into diamond shapes about 1 cm (1/2 inch) on each side.
3. Heat a wok over high heat, add a small amount of oil, and briefly stir-fry the Pixian broad bean paste. Add the cabbage and stir-fry continuously, ensuring each piece heats evenly. Once the cabbage is cooked, pour in the prepared sauce (you can add it in batches), stir-fry until everything is well combined, then remove from the wok and plate.