Heat oil on medium heat in a cast iron pot or Dutch oven. Stir fry the scallion and ginger.
Add in the cooking wine, oyster sauce, and soy sauce.
Add in the white sections of the napa cabbage and stir fry for one minute.
Pour in the water, and then add in the sugar and white pepper powder. Bring to a boil and then turn off the heat.
Add the meatballs to the stew.
Add the green sections of the napa cabbage, covering the meatballs.
Bring back to a boil. Once boiling, bring to a simmer and cook for 30 minutes.
Add salt to taste and serve.