Cabbage Muxu
A classic home-style Zhejiang stir-fry made with cabbage, wood ear mushrooms, shredded pork, eggs, and other ingredients. This nutrient-rich dish has an appealing, vibrant color.
Ingredients
cleaned cabbage stems
175 g
rehydrated wood ear mushrooms
25 g
shredded pork
50 g
egg
1
cleaned spinach
25 g
pork fat
50 g
soy sauce
6 g
fine salt
5 g
cooking wine
2 g
MSG
2 g
cornstarch slurry
7 g
stock
50 g
minced scallion and ginger
a pinch
Instructions
1
Step 1
Remove the outer leaves from the cabbage stems, slice them at a slant into large pieces, then cut lengthwise into 4 cm long shreds. Stir-fry briefly with a little oil, then remove from the wok and drain off the moisture. Cut the spinach into 3 cm long segments. Crack the egg into a bowl and stir-fry with a little oil until cooked through.
2
Step 2
Place the pork fat in the wok, add the shredded pork and stir-fry until just cooked, then add the minced scallion and ginger, soy sauce, and cooking wine and toss together. Add the pre-cooked egg, wood ear mushrooms, spinach, and cabbage shreds, then pour in the stock and season with MSG and fine salt. Once it comes to a boil, thicken with the cornstarch slurry and serve.
