Why you’ll love it

• Delicately sweet and mild — never overpowering.
• Stems stay juicy while leaves turn silky in minutes.
• Versatile base for stir‑fry, hotpot, dumpling fillings, and fresh slaws.

How to enjoy

1. Garlic–oyster stir‑fry (weeknight classic): Stir‑fry sliced stems first with a little oil and peeled garlic for 20–30 seconds, add leaves, a splash of light soy, and finish with oyster sauce. Toss 2–3 minutes until just tender.
2. Comforting hotpot soup: Build a clean broth with clear soup hotpot base, then add torn napa, enoki, cubes of classic tofu, and a handful of raw king prawns. Simmer 1–2 minutes.
3. Light sesame–vinegar slaw Lighter option: Shred finely, salt briefly, then dress with white rice vinegar and a few drops of pure sesame oil. Finish with sliced spring onions.
4. Pork belly & cabbage wok‑fried noodles: Sear pork belly slices, add napa and loosened fresh egg noodles. Season with soy sauce; toss 2–3 minutes until glossy.

Prep Tips

• Rinse well between leaves; grit hides near the base.
• Separate thick stems from leaves; start stems first for even cooking.
• Cut stems on a bias for fast, tender bites; shred leaves for quick wilting.
• For slaws, lightly salt and squeeze excess liquid before dressing.
• For dumpling fillings, briefly blanch, cool, and squeeze dry to avoid soggy wrappers.

Pairs well

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