Wood Ear and Cabbage Stir-Fry
A light vegetarian stir-fry of rehydrated wood ear mushrooms and cabbage.
Ingredients
wood ear mushrooms (hydrated, washed, squeezed dry, torn into small pieces)
100 g
cabbage (washed, tough outer leaves removed, torn into small pieces, drained)
150 g
salt
to taste
MSG
to taste
soy sauce
to taste
peanut oil
to taste
vinegar
to taste
sugar
to taste
wet cornstarch slurry (for thickening)
to taste
sesame oil
to taste
red chili
to taste
Instructions
1
Prep the ingredients
Rinse the wood ear mushrooms, squeeze out excess water, and tear them into small pieces. Wash the cabbage, remove any tough outer leaves, tear it into small pieces, and drain well.
2
Stir-fry
Heat the peanut oil in a wok until it reaches about 70% hot, then add the wood ear mushrooms and cabbage and stir-fry. Add the soy sauce, salt, MSG, and sugar. Once the mixture comes to a boil, thicken it with the wet cornstarch slurry, stir in the vinegar, drizzle with sesame oil, then transfer to a serving plate.
