I decided to add Chinese BBQ pork (Char Sui), julienned, to make this dish suitable as an entree. That was a good decision as the resulting combination is delicious. You can find the recipe for making Char Sui in Food Nirvana.
Ingredients: (2 to 3 servings)
1 medium size Napa cabbage (about 1 1/2 pounds)
8 ounces of Chinese BBQ Pork (Char Sui), julienned
1 tbsp. of canola oil or peanut oil
1 garlic clove, minced
1/2 red bell pepper, sliced
2 ounces of chives, chopped
1 tsp. of minced ginger
1/8 to 1/4 tsp. of red pepper flakes
1/4 cup of chicken broth
2 tbsp. of soy sauce
1 tbsp. of rice vinegar
1/2 tsp. of paprika
2 tsp. of sesame oil
1 tbsp. of sesame seeds
1 cup of uncooked jasmine rice
Directions:
Pre-warm a medium size serving bowl and two to three individual (guest) serving bowls in a 180 degrees F warming oven.
Simmer on very low heat, one cup of uncooked jasmine rice mixed into two cups of boiling water in a two quart saucepan, for 15 minutes, covered. Then remove the saucepan from the heat, fluff the rice, recover it with the lid, and set it aside.
Remove and discard the outer leaves from the Napa, cut off and discard the stem, then slice the Napa crossways into 1 inch wide strips.
Add the canola/peanut oil to a wok and heat the oil on medium-high heat.
Add the garlic, ginger, and red pepper flakes and stir fry for about 1 minute, then add the chicken broth.
Add the Napa, julienned BBQ pork, red bell pepper, chives, soy sauce, paprika, and rice vinegar.
Stir-fry for about 5 minutes, on medium heat, until the Napa has softened.
Cover the wok and let the contents finish cooking for 5 minutes on low heat.
Serve the Napa with Char Sui in the hot wok on insulated pads, and drizzle it with the sesame oil, then garnish it with the sesame seeds.
Serve the jasmine rice in the pre-warmed serving bowl.
Eat the sautéed Napa with Char Sui while it is hot, over the warm jasmine rice, along with any other meal items you have prepared.
Enjoy!