Roasted Fungus with Chinese Cabbage

by Er Dong Ye

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I like the nutritious and fragrant pakchoi very much. I like it when I use it in vegetables, soups, and stuffing. This time, the pakchoi and fungus are burnt together, and it tastes great and delicious. "

Ingredients

Roasted Fungus with Chinese Cabbage

1. Pick and wash the cabbage, and cut the stems and leaves into sections separately

2. Start the frying pan, stir the scallion and ginger into the pan and stir fry the cabbage stems

3. Soak the fungus in advance and stir-fry

4. Stir-fry with sugar

5. Stir-fry Chinese cabbage leaves

6. Stir fry with salt

7. Stir-fry evenly, turn off the heat, serve and enjoy.

Tips:
This dish is fragrant, so it is not advisable to add strong condiments.

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