A quick and flavorful Chinese stir-fry featuring crisp napa cabbage tender-fried with silky tofu strips and chewy wood ear mushrooms. The dish gets a gentle kick from dried chilies and is finished with a savory soy-based seasoning.
This classic northern Chinese dish comes together in under 30 minutes. Wood ear mushrooms add a satisfying crunch, while dried tofu absorbs all the spicy flavors. Perfect as a weeknight main or side dish.
Soak the wood ear mushrooms in warm water for 20 minutes until softened, then rinse and tear into bite-sized pieces. Cut the dried tofu into thin strips. Slice the cabbage into bite-sized pieces, keeping the white stems and green leaves separate since they cook at different rates.
Bring a small pot of water to a boil. Briefly blanch the tofu strips for 1 minute to soften them, then drain. Add the wood ear mushrooms to the same water and cook for 2 minutes until tender. Set both aside.
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the dried chilies, ginger slices, and half the garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn the chilies.
Add the cabbage stems first and stir-fry for 2 minutes. Then toss in the leaves and continue cooking for another 2 minutes until the cabbage is wilted but still has some crunch.
Add the blanched tofu and wood ear mushrooms to the wok. Pour in the light and dark soy sauces, then toss everything together. Add the remaining garlic and scallions, drizzle with sesame oil, and season with salt. Stir-fry for another minute until well combined and serve hot.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
