Napa cabbage may be called Chinese cabbage, Chinese celery cabbage, or Chinese leaves, but you should be able to find it at your local supermarket.
1½poundsnapa cabbage, leaves and stems separated and sliced ½-inch thick
3slicesfresh ginger, peeled
2-3scallions, cut into 1-inch sections, white and green parts separated
1tablespoonthin soy sauce
Heat the wok over a high heat until smoke rises. Add the oil and swirl it around. Add the ginger, then the white scallions, and let sizzle for a few seconds to release their aroma. Add the cabbage stems and, sliding the wok scoop to the bottom of the wok, flip and turn for about 2 minutes. Then add the leaves and stir-fry for another 2 minutes. Reduce the heat, cover the wok with the lid, and cook for 4 minutes. Add the salt and soy sauce. Add the green scallions, stir, and remove to a serving plate. Serve immediately.