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Prepare the ingredients. Trim off the bottom part of the white stems and cut the Napa cabbage into pieces horizontally. Trim off the bottom part of the mushroom.
Heat up a wok or skillet on high heat. Add the cooking oil and stir fry the garlic until aromatic or light brown. Remove half of the garlic from the wok or skillet, set aside.
Add the napa cabbage and mushroom, stir fry for about 1 minute. Add the oyster sauce, stir to combine well.
DO NOT overcook Napa cabbage. The white stems should retain a "crunchy" texture. Dish out and top the fried garlic on top of the dish. Serve immediately.