Chinese Vegetarian Recipes

Stir-fried Chinese Cabbage with Wood Ear Fungus

Chinese Cabbage Recipe

Introduction to the Chinese Cabbage Recipe – fried with Wood Ear Fungus:

Both the Chinese cabbage and the wood ear are my favorites. The reason for me loving the Chinese cabbage can be found here. I like the feeling when I chew the wood ear fungus. Like the jelly fish, it is a combination of slippery and crispy. No wonder it is also known as jelly ear fungus.

It’s impossible now for the people living in the city to find fresh wood ears. However, some fresh-looking ones are often seen in the markets. They are just dried ones which have been immersed in hot water. Therefore, I would rather buy the dried ones and make them into watered ones back at home.

As you can see from the picture above, the color contract of the Chinese cabbage recipe, between the black color from the wood ear fungus and the white color from the Chinese cabbage is something noticeable and interesting. And it makes the whole dish alive. Therefore, in some Chinese restaurants this recipe is also called as “Black and White Dish”.

Ingredients:

Chinese Cabbage: 300 g

Wood ear fungus: 50 g

Seasonings:

Vegetable oil: 2 tablespoons

Garlic: 2 cloves

Salt: 5 g

Soy sauce: 5 g

Vinegar: 5 g

MSG: 2 g

Preparation Work:

1. Boil some water of appropriate amount; Put the dried wood ear fungus into the hot water until they become expanded sufficiently; Rip them into pieces with hands or cut them into squares;

2. Separate the Chinese cabbage leaves from the stem with hands; Rinse them with water; Cut each leaf in the middle, turn it by 90 degree and chop them into 5 cm pieces; (You can do this by lot – arrange several leaves strategically.)

3. Peel and slice the garlic cloves;

Cooking Steps:

1. Preheat the vegetable oil in the wok on high heat;

2. When the oil is 70% hot, drop the sliced garlic cloves in; when the garlic smell is set off, turn to step 3;

3. Add in the wood ear fungus and stir for a few moments;

4. Add in the Chinese cabbage pieces and stir until they are softened; Season it with soy sauce and vinegar during the process;

5. Add the salt in and stir fully;

6. Season it with MSG at last.

Cooking Tips:

This is my recipe because I always resort to it when I don’t know what to cook for the next meal and I would like to add all the seasonings at hand to it.

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