- 12 small dried shiitake mushrooms, torn into pieces
- 1 tablespoon vegetable oil
- 1 large clove garlic, sliced
- 24 leaves napa cabbage
- 2 scallions, sliced
- 1 tablespoon Chinese light soy sauce
- 1/2 teaspoon sesame oil
- Salt and freshly ground black pepper
- Put shiitakes in a bowl, cover with hot water, and set aside until soft, about 30 minutes. (Cover bowl to keep water hot.) Drain; remove and discard stems.
- Heat oil in a large pan or a wok over medium heat. Stir-fry garlic until golden, 3 to 5 minutes. Add shiitakes, cabbage, scallions, soy sauce, and sesame oil. Season to taste with salt and pepper. Reduce heat to low, cover, and braise until cabbage is tender, about 20 minutes.