Stir-Fried Two Shreds
Stir-Fried Two Shreds is a simple home-style stir-fry featuring napa cabbage and carrots. It is quick to prepare, nutritious, and offers a flavor that appeals to everyday tastes.
Story
This dish comes together quickly with julienned vegetables and wood ear mushrooms stir-fried over high heat. Aromatic scallion and garlic set the base, while a finishing touch of sesame oil and fresh cilantro adds a fragrant lift to the tender, crisp textures.
Ingredients
Napa cabbage
to taste
Carrot
to taste
Wood ear mushroom
to taste
Scallion
to taste
Garlic
to taste
Cilantro
to taste
Peanut oil
to taste
Salt
to taste
Oyster sauce
to taste
Sesame oil
to taste
Instructions
1
Step 1
Wash one carrot clean of mud, peel the skin, slice it first then cut into evenly thick carrot strips; take the cabbage stalks from the Chinese cabbage and cut into thin strips, if the cabbage stalks are too thick, slice them open from the middle with a flat knife then cut into strips; cut the soaked and cleaned wood ear mushrooms into strips
2
Step 2
Remove the leaves from an appropriate amount of cilantro, wash clean, cut into cilantro sections, and set aside
3
Step 3
Peel the skin off the green onion and garlic, wash clean, and cut into chopped green onion and garlic slices respectively
4
Step 4
Heat the wok, add an appropriate amount of peanut oil, and sauté the chopped green onion and garlic slices until fragrant
5
Step 5
Pour in the cabbage strips, carrot strips, and wood ear mushroom strips, stir-fry evenly over high heat
6
Step 6
Add an appropriate amount of oyster sauce and salt to season, stir-fry evenly again, and turn off the heat once the ingredients are cooked
7
Step 7
After turning off the heat, add a few drops of sesame oil and sprinkle in the cilantro sections
8
Step 8
Mix well and serve
