Heat a wok over high heat, add the oil and stir fry the garlic and chili for less than 1 minute, then add the Chinese mushrooms and shrimps and stir fry for less than 1 minute. Add the Napa cabbage and stir fry for 2 minutes until wilted slightly. Stir in the light soy sauce, rice vinegar and superfine sugar. Add a dash of sesame oil and serve immediately.