Made 1, 2, 3, 4, 5 Pork for dinner, needed something light to accommodate the meat dish, decided to throw this together with my own recipe. BTW while cleaning the cabbage, I found a dead worm in between the leafs, yeah, not very pleasant but definitely a good reminder to clean vegetables well before cooking.
2 cloves of garlic, minced
1 tablespoon of olive oil
1 Napa Cabbage, Cut into 1 inch pieces and wash thoroughly
1 box of firm tofu, cut into pieces
3 tablespoon of chicken stock
2 teaspoon of chicken flavored seasoning
3 tablespoon oyster sauce
2 teaspoon of sesame oil
1 tablespoon of corn starch, mix with a little of water to desolve
Dash of pepper
Heat up oil, stir in minced garlic until fragrant, pour in Napa Cabbage, stir for 30 seconds, then cover for 2 minutes. Stir in tofu and recover lid for 3-4 minutes. Meanwhile mix chicken stock, oyster sauce and sesame oil in a separate container, then pour into cabbage and tofu, stir for 1 minute carefully, not to break the tofu. Add the Chicken Flavored seasoning (adjust according to taste), plate the finished dish but leave the sauce in the wok, add the corn starch mix to thicken the sauce, then pour over the vegi and tofu, dash of pepper on top if you prefer.