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In a small bowl, mix together soy
sauce, oyster sauce, cornstarch, and
water. Set aside.
Heat vegetable oil in a wok over high
heat. Add garlic and ginger and stir-
fry for 30 seconds until fragrant.
Add chicken strips and cook for 2-3
minutes until browned.
Add Chinese cabbage and continue
stir-frying for another 2-3 minutes
until the cabbage is wilted but still
has some crunchiness.
Pour in the sauce mixture and stir-fry
for another minute until the sauce
thickens and coats the chicken and
cabbage evenly.
Season with salt and pepper to taste
and serve hot with rice.
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