Exclusive Stir-Fried Shrimp with Baby Cabbage and Black Fungus

Name: Exclusive Stir-Fried Shrimp with Baby Cabbage and Black Fungus
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Baby bok choy; to taste black fungus; to taste Shrimp; 1/2 piece Xiaomi chili; a pinch minced garlic; to taste Salt; to taste light soy sauce; to taste rice vinegar; to taste Sesame oil; to taste chili oil

Springy shrimp, slippery black fungus and tender baby cabbage come together in a light dressing, creating a low-fat salad full of contrasting textures.

10 minNewEasy Cold Dishes Mix Sour Spicy

Instructions

1
Remove the shells and veins from the shrimp, wash them, and cut into small pieces.
2
Soak and blanch the wood ear mushrooms.
3
Bring an appropriate amount of water in a pot to a boil, add the shrimp to blanch until cooked, then remove.
4
Rinse with clear water to remove the foam.
5
Wash the baby bok choy and cut it into small pieces.
6
Blanch in boiling water until cooked, then remove and cool. Squeeze out a little water and set aside.
7
Place the baby bok choy, wood ear mushrooms, and shrimp on the plate, with garlic and baby bok choy in the middle.
8
Use an appropriate amount of salt, light soy sauce, rice vinegar, sesame oil, and chili oil to make a seasoning sauce.
9
Just drizzle over.
10
Finished product.