Back home where we used to live, there was an eatery nearby that served this particular dish that my husband used to just love. He could eat it everyday, even though it was really overpriced for the ingredients that went into making this simple dish. Luckily for him, and our food budget, I managed to reverse engineer the recipe and am able to make it right here in Seattle. It's a simple, quick dish to prepare and uses the simplest ingredients. Another great thing is that you've got your meat and veggies in one dish. Serve it with steamed white rice, and you're good to go! But be warned: this IS a spicy dish. You can adjust the chillis (or take it out altogether) and pepper accordingly. Ingredients (serves 4)

• Two large chicken breasts, sliced to stir-fry portions
• Wong ah bak, or as the Americans call it, Napa Cabbage. Half each leaf horizontally and then slice vertically for biteable rectangles. I usually throw away the core and leaves no bigger than my palm.

• Thai fish sauce. There are lots of brands but the one we found here is the Squid Brand Fish Sauce. Use about 3-4 tbsps.

• About 4-5 cloves of garlic, chopped.
• One tsp white pepper
• 4-5 tbsp of oyster sauce
• About 5-6 cilipadi, aka small Thai chillis, chopped
• 2 tbsp cooking oil
• 1 cup water

Method

• In a LARGE wok or skillet that comes with a lid (anything smaller and the cabbage won't fit), brown garlic in oil, high heat
• Toss in chicken and brown, turning heat to medium
• Toss in Thai chillis and stirfry for about a minute
• Toss in napa cabbage, and on top, combine oyster and fish sauces
• Mix it all up carefully and when the cabbage leaves are nicely covered, put the lid on and let simmer at low heat for about 15 mins
• Toss in white pepper, mix and simmer for 5 mins
• Serve hot over steamed rice