1 head Napa Cabbage (1-1½ lbs.) (not Bok Choy)
½ lb. bacon (cut 1 inch length)
1 medium sweet onion, sliced
1 carrot (slivered)
1 teaspoon crushed fresh garlic
½ teaspoon salt
½ teaspoon coarsely ground black pepper
½ teaspoon miwon (oriental monosodium glutamate)

In a WOK, fry bacon with onions, carrots, and garlic on low heat until bacon fat turns light colored.

Add Napa Cabbage on top.

Sprinkle top of Cabbage with salt, pepper, and miwon.

Cover WOK and increase heat to medium. Steam for 4 minutes.

Uncover and stir mixture.

Cook for additional 3-5 minutes.

Submitted by: Yujin C. Wisk