300 g Napa Cabbage
150 g Bacon
2 cloves Garlic
2 slices Ginger

Seasoning A
2 tablespoons Rice wine
1/2 cup Stock

Seasoning B
1/2 teaspoon each Salt, pepper

Cut the napa cabbage into halves then cut into small pieces. Cut the bacon into small pieced. Mince the garlic and ginger. Heat 2 tablespoons oil in a pan and stir fry the minced garlic and ginger. Add the bacon and stir until cooked. Add the cabbage and toss briefly. Add Seasoning A and switch to low heat, cook until the leaves soften. Lastly, add Seasoning B and stir well. Stir hot with steamed rice.