This is a very simple but tasty vegetable dish!
1. Wash and cut the Napa Cabbage and oyster mushrooms into bite-sized pieces. The easiest way to cut the cabbage is to layer several similar-sized leaves (concave side up) and slice into 1/2 inch wide pieces. The mushrooms can be cut in any way, but I usually cut the head off first and slice the mushroom stem thinly. Then I cut the head into slices as well.
2. Put about 1 1/2-2 tablespoons of oil into a pan. Add the cabbage and mix with the oil. Turn the heat to medium-low and cover. Allow the pan and cabbage to heat for a few minutes, then stir the cabbage again. Add the mushrooms and stir with the cabbage. Place the cover back on and wait a few minutes. Napa cabbage releases a lot of water, so the smaller it gets, the more cooked it becomes. The leaves should be a bright green when they are cooked through enough. As the mushrooms soften, add the seasoning you prefer. Soy sauce or salt and pepper work well.
These two vegetables cook fairly quickly.