Stir fried Chinese yellow or white flowering cabbage with pork and its variations (koua pak kaat kuang tung sai sin moo)

Ingredients
•  ⅓ C oil
•  1 small head garlic, cloves peeled and chopped (or 5 large cloves of garlic) 
•  150 g (5 oz) pork, sliced across the grain (1 cup loosely filled) 
•  1 T soy sauce (or more to taste) 
•  1 T fish sauce (or more to taste) 
•  1 large bunch (300 g/10 oz) Chinese yellow flowering cabbage (choi sum, Chinese), washed and trimmed then roughly chopped into pieces up to  8 cm (3 in) long
•  1 T oyster sauce
Serves up to ten people, three small serving plates,  as part of a Lao meal.

Method
 1. Heat the oil in a hot wok. Toss in the chopped garlic, swirling with a wok spoon for a few seconds. Add the pork, stir frying to mix and to sear the meat evenly.
 2. Add 1 tablespoon each of soy sauce and fish sauce and continue to stir fry for a minute. 
3. Toss in the prepared cabbage, stir frying for a minute to mix the flavours.
 4. Cover the wok and let fry-steam for about 2 minutes. Taste and adjust flavourings. Add the oyster sauce and fry-steam for another minute. Greens should glisten brightly, while the stems should remain crisp. Add stock or water if more sauce is desired.
 5. Put on small serving plates as part of a Lao meal.

Variation
•  For a spicier dish, add a few whole fresh chillies or some chopped or shredded chilli just before the meat.
•  Chicken, duck or turkey may be substituted for the pork. Yes, turkeys are not uncommon in Luang Namtha! 
•  Suggested vegetables: Chinese cabbage (bok choy, Chinese; pak kat        kao, Lao) snow peas green beans or yard-long beans Chinese broccoli or collard greens cucumber or edible gourd pumpkin Chinese mustard greens morning glory (pak bong) mixed vegetables 
•  Suggested herbs and roots for flavouring: ginger (slice and stir fry in the oil for 10 seconds, and then remove. Alternatively,  finely shred and add after the meat.)
Information by Food from Northern Laos (The Boat Landing Cookbook)
Video by FoodTravelTVChannel