Baby napa cabbage in broth

Wash between the cabbage leaves and cut lengthwise into manageable wedges, splitting thick cores. If using enoki, trim the base, separate and wash, keeping it apart from other prepared food.

Cut scallion into pieces, slice ginger and garlic and dice the luncheon meat. If using century egg, check that it is ready to eat, peel and dice with clean utensils and keep separately.

Lightly oil the pan and gently sauté scallion, ginger and garlic until fragrant, then add the broth water carefully. There is no need to pour out and replace hot oil.

Add cabbage, luncheon meat and optional enoki, adjusting water to just cover the gently packed leaves. Add a little oyster sauce, sugar and MSG. Once boiling, set a 3 min first check; continue until stems are tender and any enoki is thoroughly cooked and steaming hot throughout.

Taste the cooked broth and add salt only as needed. Ladle cabbage and broth into bowls, top with optional century egg and cool briefly before eating. Keep cooked food away from utensils used for raw mushrooms.