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Shredded napa cabbage is wok-tossed until tender-crisp with a light savory seasoning. This vegetarian family staple is healthy, low calorie, and pairs with virtually any Chinese main dish.
Cut the napa cabbage into quarters lengthwise, then slice into 1-inch wide shreds, separating thicker stem pieces from leafy parts.
Heat a large wok or skillet over medium-high until just starting to smoke, then swirl in the vegetable oil.
Add the minced garlic and stir-fry for 10–15 seconds until fragrant but not browned.
Toss in the cabbage stems first, stir-frying vigorously for 1–2 minutes until just beginning to soften.
Add the leafy parts, soy sauce, salt, and white pepper; increase heat to high and toss everything for another 2–3 minutes until the greens wilt and everything is crisp-tender. Serve immediately.
