Hazel Mushroom and Chinese Cabbage in Oyster Sauce
by Misty soul
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. The hazel mushrooms were picked in the autumn of 2018. After washing and blanching, they are directly frozen in the refrigerator, and they can be taken out and thawed when eating. After thawing, the hazel mushrooms are washed, and the water is controlled for later use.
2. Wash the cabbage.
3. Blanch the cabbage in water. Don't blanch it when it gets old. You will need to fry it later. Just bring it to a boil in boiling water.
4. After blanching, let cool water.
5. Cut into sections.
6. Heat oil in a pot, add green onion and ginger until fragrant.
7. Add the hazel mushrooms and stir fry for a while.
8. Add the cabbage and stir fry a few times.
9. Add oyster sauce and stir-fry until fragrant.
10. With salt.
11. Stir evenly out of the pot.
12. Light and delicious. Mushrooms have high nutritional value and are delicious without fear of getting fat.
