- Napa Cabbage – cut to about 1-inch thick. Separate the stem from leaves because U wanna cook the stems first as it takes a little longer to cook through.
- Roast Pork. Sliced red Carrot, a few slices Ginger, smashed Garlic and sliced Red Chili.
- Light Soy, Sugar, Salt, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. A tiny bit of Cornstarch mixture as thickening agent. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by sautéing the sliced Ginger and smashed Garlic till aromatic on medium/low heat. Add the Roast Pork and continue to saute till oil starts to render and aromatic.
Crank up the heat, add the stem of the Napa, stir and mix well. Add a tiny splash of water just to create some steam to cook the stem. Then add the leaves (cook and soften really fast), a few more good stirs, add all the Seasoning Ingredient. At this point add the Cornstarch mixture bit by bit to ur desired thickness consistency.
Viola, Ur plate of crunchy “Stir-Fried Napa Cabbage with Roast Pork” is ready to be served hot immediately. If U leave the dish just a little while, water will be secreted and the dish will become a littler soggy as presented here.