Baby napa cabbage in broth

Wash and cut the cabbage lengthwise into pieces. Chop the scallion, slice the garlic and ginger, and dice the preserved egg and luncheon meat. Trim and separate the optional enoki.

Blanch the cabbage in boiling water for 10 seconds and drain. Warm a little oil in a pan and gently fry the scallion, ginger and garlic until fragrant.

Add the cabbage, optional enoki, luncheon meat and 300 g water, adding more water if necessary to cover the cabbage. Season gradually with oyster sauce, sugar, salt and MSG. Bring to a boil.

Boil initially for 3 minutes, then continue until the cabbage and mushrooms are cooked through. Add the diced preserved egg and heat through. Serve the cabbage with its broth.