For the sauce:
4 teaspoons light soy sauce
1 tablespoon Chinese black vinegar
2 teaspoons sugar
1 tablespoon oyster sauce
For the rest of the dish:
1/2 tablespoon cornstarch
1 tablespoon water
2 tablespoons canola oil (or vegetable oil)
4 cloves garlic (smashed and chopped)
3-6 dried red chilies (deseeded and chopped)
1 scallion (chopped)
1 pound napa cabbage (450g, bai cai, stems only, sliced at an angle)
Salt (to taste)
Start by making the sauce by mixing together all the sauce ingredients until the sugar is dissolved. In another small bowl, dissolve the cornstarch in 1 tablespoon water to make a slurry. Set aside. (Remember, cornstarch settles quickly, so remember to stir the slurry again before adding it to the dish later).
Heat the oil in a wok over medium low heat. Add the garlic, chilies, and scallions, and cook for 1 minute. Add the cabbage and turn up the heat to high. Stir-fry for 2 minutes.
Now add the prepared sauce and cook for another minute. Season with salt to taste (though you may not need it, as the soy sauce is pretty salty). Stir in the cornstarch slurry and stir-fry for one more minute, until the sauce is thickened. Serve with steamed rice.
Roasted Radishes and Tops with Browned Butter
1 bunch radishes
1 tablespoon olive oil
Coarse kosher salt
1 tablespoon unsalted butter
1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 12 minutes.
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops.