Start by removing any damaged outer leaves and trimming the base of the Taiwanese cabbage before carefully halving and quartering it lengthwise using the tip of a chef's knife. Cut out the dense central cores at a 45-degree angle then slice the quarters into 2-3 inch lengths for bite-size pieces; dice any denser sections nearer the core slightly smaller.

Rinse the chopped cabbage thoroughly, drain well in a colander, and pat dry to remove excess moisture which prevents browning.

Preheat a 12-inch skillet or wok over medium heat. When the pan is hot enough that you can hold your palm about 2 inches above it, add oil and swirl to coat. If it starts smoking, it's overheated - set aside to cool briefly before returning to the burner.

Add the cabbage, be careful of the splatter, turn heat up to medium-high to high heat. Keep scooping and tossing frequently for about 3 minutes.

Sprinkle in the mushroom powder and keep sauteing the cabbage for 1 minute. Deglaze the pan with stock (or cooking wine) and saute for 1 more minute. The cabbage should be tender yet crisp, and not too watery. Some parts will turn slightly translucent in pale yellow-green color.

Turn off the heat. Taste and adjust with more shiitake mushroom powder or salt to taste. Serve warm or at room temperature over a large plate.