When I cook napa, I normally separate napa leaves and the white since they require different cooking time.
Napa leaves are easy to chop, most of the time, I don’t chop, I just tear them into pieces with fingers.
To chop the white part, I normally lean the knife with an angle to chop, this way, when you chop it, it can thin the white part at same time.
When cooking, always cook the white part first, then cook the leaves, so they can be done at same time.
