Napa Cabbage with Vietnamese ham strips

These napa cabbages with Vietnamese ham strips are so simple to make. The cooking time can be a little bit longer from the size you put into the pan to cook.
The only time that took the longest was washing the napa cabbage because it has to be wash 4 times to be sure it is very clean without any dirty stuff. I decided to put some Vietnamese ham to make the dish look colourful. If you don’t like it, you can put regular ham. The napa cabbage with the Vietnamese ham strips came out perfectly. It’s very delicious. I like it a lot. If you like, you can check out the Vietnamese pork ham posted on how to make it.
Kids and adults would love these napa cabbages with Vietnamese ham strips. You can have these for lunch or dinner. The best combination that goes with these napa cabbages with Vietnamese ham strips would be rice. With the sauce, napa and Vietnamese ham strips will taste so good. If you cannot finish them, you can put them in the fridge and eat them the next day. Try the recipe and enjoy.

Washing the napa cabbage:
1. In the fridge, take out a napa cabbage.
2. In the cupboard, take out the strainer, a big container to wash the napa cabbage.
3. Take out napa cabbage from the bag.
4. Peel off the napa cabbage as many as you need to eat directly into the big container.
Whatever is leftover over, wrap it with a plastic wrapper and place it in the fridge.
5. Open the cold water and fill the container with water. Turn it upside down and shake it in the water.
Then rinse with water.(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
6. For each piece that is washed place it in the strainer.
7. Fill the container with water and wash the napa cabbage four times. Change the water each time you wash a
new batch.Once it’s all wash, put it aside.
(Note: make sure it is all clean with no dirty stuff by checking the water.)

Cooking napa cabbage:
1. Take an onion and peel the skin. Place it on a cutting board, cut it in half, turn it on the side and cut it into slices.
2. Take two garlics and peel the skins. Place it on the cutting board and cut it into pieces.
3. In the cupboard, take out a frying pan and place it on the stove. 
4. Turn the heat to high.   
5. When the heat is hot, put in some oil.
6. In the frying pan, add in the garlics and onions and stir until it is almost ready.
7. Take the strainer napa cabbage and put it in the frying pan.
8. Pour some water into the pan. Close the lid.
9. Keep an eye on the napa cabbage until it is shrinking and not a hard texture.
10. When the napa cabbage is tender open the lid and add in some salt and garlic powder. Pour in some soya sauce. 
11. Stir the napa cabbage a few times.
(note: Leaving the lid off will prevent the napa from being not so green.) 
12. When the napa cabbage ready, turn off the heat, scoop up all the napa cabbage onto a plate and set it aside.

 Cooking Vietnamese ham:
1. In the fridge, take out Vietnamese ham.
2. Place it onto a cutting board and cut a couple of round thin slice pieces. Then cut into strip pieces.
3. Place a non-stick frying pan onto a stove.
4. Turn the heat to medium-low
5. When the pan is hot, put in some oil.
6. In the pan, put in some garlics and onions. Stir until it is almost ready.
7. Put the Vietnamese ham strips into the pan and turn the heat to low.
8. Stir the Vietnamese ham strips until they are golden brown.
(Note: keep an eye on the Vietnamese ham strips because they cook fast.)
9. When the Vietnamese ham strips are done, turn off the heat.
10. Take the pan of Vietnamese ham strips, pour it into the plate napa cabbage. Use a spoon or a tong and mix it.
11. Now you have a napa cabbage with Vietnamese ham strips