Simmered Chinese cabbage with Luncheon Meat

Ingredients:
1/2 Chinese cabbage
1/2 cup of luncheon meat (striped)
1 tbsp garlic (chopped)
250ml water

Seasoning:
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp chicken stock granules
1/2 tbsp Shiao Hsing wine
Dash of pepper

1/2 tbsp cornflour mix with 1 tbsp of water (for thickening)

Methods:

1. Wash, soak the Chinese cabbage, drain and sliced, put aside for later use.
2. In a heated work under medium heat put 2 tbsp of cooking oil, add in the garlic and luncheon meat to saute till fragrant.
3. Add the Chinese cabbage, increase the heat and stir till well mixed, then add in seasoning and water.
4. Simmer till the cabbage is cooked through, then drizzle with cornflour mixture, give it another quick stir, and serve.

Note: I often use minced pork and dried Chinese mushroom to replace the luncheon meat and it's also yummy.  I drizzle the dish with some cornflour mixture to make the dish smooth and delicious looking.