- Seriously, all U need is the Napa (the rest of side ingredients are just for garnish or adding flavors). 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 soften.
- Optional – Sliced red Carrot, sliced Fish Cake (or a few Prawns) 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 Fish cake with some chopped Garlic till aromatic on medium/low heat. 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, sliced Chili and viola, Ur plate of crunchy “Stir-Fried Napa Cabbage (黃芽白)” is ready to be served hot.