Stir-Fried Wood Ear Mushroom and Chinese Cabbage

Name: Stir-Fried Wood Ear Mushroom and Chinese Cabbage
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 150 g Soaked wood ear mushrooms (cleaned after soaking); 250 g Chinese cabbage (sliced); 50 g Soybean oil (for stir-frying); to taste Soy sauce (for seasoning); to taste Salt (for seasoning); to taste MSG (for seasoning); to taste Sichuan pepper powder (for blooming); to taste Chopped scallions (for blooming); to taste Wet starch (for thickening)

Wood ear mushrooms stir-fried with Chinese cabbage — a smooth-textured, nourishing dish.

20 min

Easy

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Stir-Fried Wood Ear Mushroom and Chinese Cabbage

Ingredients

Soaked wood ear mushrooms (cleaned after soaking) 150 g

Chinese cabbage (sliced) 250 g

Soybean oil (for stir-frying) 50 g

Soy sauce (for seasoning) to taste

Salt (for seasoning) to taste

MSG (for seasoning) to taste

Sichuan pepper powder (for blooming) to taste

Chopped scallions (for blooming) to taste

Wet starch (for thickening) to taste

Instructions

Prepare Ingredients

Pick through and wash the soaked wood ear mushrooms until clean.

Stir-Fry

Heat oil in the wok. Once hot, add the Sichuan pepper powder and chopped scallions to bloom, then immediately add the cabbage slices and stir-fry until the cabbage turns glossy and translucent. Add the wood ear mushrooms, soy sauce, salt, and MSG, stir to combine evenly, thicken with wet starch, and serve.