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Stir-Fried Cabbage with Wood Ear Mushrooms Special
Crackly wood ear mushrooms and tender napa cabbage strips swim in a surprising tomato-ketchup sauce that adds gentle tang and rosy color. Humble ingredients, playful flavor, easy weeknight appeal.
Instructions
- 1
Separate the cabbage stems from the cabbage leaves and cut into pieces. Soak the wood ear mushrooms until soft and then chop them. Mix soy sauce, ketchup, starch, salt, and water to make the sauce.
- 2
Heat oil in a wok, and first stir-fry the cabbage stems until soft.
- 3
Add the cabbage leaves and stir-fry again.
- 4
After the vegetables soften, add the sauce and stir-fry the fungus evenly before serving.
- 5
Finished product image.
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Ingredients
Main Ingredients
- Chinese cabbage200g
- black fungusto taste
- Water1 spoon
Seasonings
- Edible oilto taste
- light soy sauce半匙
- Ketchup5g
- Starch1 匙
- Salta pinch