Cordyceps Flower and Cabbage Stir-Fry
A quick and healthy stir-fry featuring tender napa cabbage paired with unique cordyceps flowers, finished with savory oyster sauce. This light dish comes together in minutes and makes a wonderful side or light main course.
Story
Cordyceps flowers, also known as caterpillar fungus, are a prized ingredient in Chinese cooking. When paired with crisp napa cabbage, they create a delightful textural contrast. This stir-fry is perfect for a quick weeknight dinner or as a nutritious side dish.
Ingredients
napa cabbage, shredded
300g
cordyceps flowers, rinsed
50g
vegetable oil
2 tablespoons
oyster sauce
1 tablespoon
salt
1/2 teaspoon
Instructions
1
Prep the vegetables
Rinse the napa cabbage under cold water and pat dry. Cut into thin, bite-sized strips. separately rinse the cordyceps flowers and drain well.
2
Start the stir-fry
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the shredded cabbage and cordyceps flowers together.
3
Season and cook through
Stir-fry for 3-4 minutes, tossing frequently. Add the salt and oyster sauce, then continue cooking another 2-3 minutes until the cabbage is tender but still has a slight crunch. Serve immediately.
