Stir-fried Napa Cabbage

Stir-fried Napa Cabbage with Enoki Mushrooms

This is a simple dish with very basic ingredients. The ingredients (besides the cabbage) such as garlic, ginger and light soy sauce are things one can easily find in a typical Chinese cooking kitchen . And that is all that is needed to bring this simple vegetable dish to life. It made me remember my mother’s kitchen, where she constantly worked with just a few basic ingredients such as light & dark soy sauce, oyster sauce, Chinese wine, salt, oil, ginger, garlic, sugar and 5 spice powder. With these few humble ingredients, she created magic in the kitchen and cooked a vast repertoire of dishes. It reminded me that I should always keep a recipe as simple as possible, both in terms of method and ingredients, so as not to unnecessarily complicate the cooking process, or worst, complicate the flavours. I think the beauty of this dish lies in its simplicity, and the natural sweetness of the cabbage really stands out.

Ingredients
(Serves 2-3)
- 300g napa cabbage
- 1 tbsp cooking oil
- 3 slices ginger, stacked together and sliced thinly
- 4 cloves garlic, peeled and finely chopped
- 150g enoki mushrooms (enokitake), ends trimmed

Sauce (A)
- 1/4 cup water
- 1 tsp light soy sauce
- 1/2 tsp fish sauce (if not using this, add a bit more light soy sauce)
- 1/2 tbsp Chinese wine

Directions
1. Slice and separate cabbages leaves from the white stem portion. Tear leaves to smaller pieces. Slice the stem portion to 3 cm length at a slant angle.
2. Heat oil in wok, and saute the garlic and ginger until fragrant.
3. Add cabbage stems  and stir fry for a minute or two until the stems start to soften.
4. Add cabbage leaves, enoki mushrooms and sauce (A). Cover and let it simmer for a few minutes until the cabbage is tender.

Ingredients Used enoki • garlic • ginger • Mushrooms • napa cabbage

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