- napa cabbage - blanched in boiling water for less than 1 min, remove water and set aside;
- dried scallops(option);
- Canadian bacon (can be substituted with 2 slices of deli ham cut into strips);
- oyster sauce to taste;
- water or chicken broth
. Heat 1tsp of oil in pan, lightly fry the bacon/ham; add water/chicken broth and some oyster sauce. Let the broth or gravy base simmer for 1 min.
2. Pour the broth onto the blanched napa cabbage and steam the entire dish for 15-mins or more, till the leaves soften