👨‍🍳 조리법

1. 1

   Prepare the sauce: In a small bowl, whisk together soy sauce, chili bean paste, black vinegar, sugar, 1 tsp cornstarch, and 2 tbsp water. Set aside.

   💡 전문가 팁: Chili bean paste (Doubanjiang) is key to authentic Hunan flavor; adjust the amount based on your spice preference.
2. 2

   Stir-fry aromatics and chilies: Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the dried red chilies and stir-fry for another 15-20 seconds until they darken slightly, being careful not to burn them.

   💡 전문가 팁: Toasting the dried chilies releases their flavor and aroma. Be mindful of the heat and smoke.
3. 3

   Add cabbage: Add the thinly sliced napa cabbage to the wok. Stir-fry for 2-3 minutes until the cabbage starts to wilt but remains crisp-tender.

   💡 전문가 팁: Napa cabbage cooks quickly; avoid overcooking to maintain its crisp texture.
4. 4

   Add sauce and finish: Give the prepared sauce a quick whisk and pour it into the wok. Stir-fry continuously for 1-2 minutes, allowing the sauce to thicken and coat the cabbage evenly.

   💡 전문가 팁: Stirring constantly helps the cornstarch in the sauce to thicken evenly.
5. 5

   Serve: Remove from heat. If desired, drizzle with 1 tsp of sesame oil for extra aroma. Serve hot.

   💡 전문가 팁: This dish is best served immediately while the cabbage is still crisp.