Braised Chinese cabbage with Chinese ham

1/2 a head of Chinese cabbage, about 1 kg

100 g Jinhua ham, shredded

100 g fresh shiitake mushrooms, thinly sliced

2-3 thin slices ginger, slivered

1 liter chicken stock

Cut the Chinese cabbage into 5-cm chunks, rinse and drain.

Heat up two tablespoons of oil in a wok and add the ginger julienne. Fry until fragrant, then add the shredded ham.

Add the sliced mushrooms. Add the cabbage chunk and give them a good toss so the ingredients are evenly mixed.

Pour in the chicken stock and bring to a boil. Allow to rapidly boil, then reduce the heat and cover the pan.

When the sauce is reduced and the vegetables are tender, check the seasoning and adjust to taste.

This is a great dish to serve the same day, but the flavors will mature and bloom even better the next day.