Stir-Fried Chinese Cabbage with Oyster Sauce

Hard to say. I was really enthusiast the first time we had this, but not quite so much the second time, and so was DH. Bizarre enough, the first time we accidentally let the garlic burn, and thought it would spoil the whole dish - it didn't, it actually may have made it.

We served this with Steamed Fish Fillets with Ginger and Spring Onions, and it was an excellent combination, both in flavours as in finishing one head of Chinese cabbage.

Edited 8 December 2015: We've made this several times since, and it's nearly always very good.

I also made a simplified version of this for my 9 month year old son, omitting the salt, using less shaoxiang and oyster sauce, and he loved it! He only ate the soft parts of the leaves, of course.