Stir-fried Cabbage with Fungus

Name: Stir-fried Cabbage with Fungus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chinese cabbage; 250g Soaked black fungus; 1 piece ginger; 1/2 head garlic; Some salt; 1 tablespoon Oyster sauce; 2 tablespoons Vinegar; Some Water starch

by Shredded Potato Burrito

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The best partner for fungus is cabbage. Stir-fried fungus with cabbage is a classic. Some people may say, this is so simple, anyone can fry it, yes, it’s a very simple home cooking, but there are tricks when it comes to frying. If you master the cooking method, it’s definitely better than just turning it twice. .

Today I will bring my home cooking recipe to see how it differs from yours. Let’s talk to each other.

Ingredients

200g Chinese Cabbage
250g Soaked Black Fungus
1 piece Ginger
1/2 head Garlic
Some Salt
1 tablespoon Oyster Sauce
2 tablespoons Vinegar
Some Water Starch

Stir-fried Cabbage with Fungus

1. Soak the black fungus in advance, pick and wash. When soaking dry black fungus, you can use warm water or boiled rice soup to soak the hair. This will make the black fungus plump and soft, and taste delicious

2. Chinese cabbage is best to use cabbage gang, but if you make it at home, it doesn’t matter if Caigang and Ye are used together. Cut the cabbage to help slices

3. Garlic and ginger are chopped into granules

4. Heat oil in a wok, fried pesto and ginger

5. Add cabbage slices and fungus and stir fry

6. Stir fry over high heat, do not let the water of the cabbage appear in the wok, add oyster sauce, salt, and a little vinegar when frying. Don't use too much vinegar to keep the cabbage crisp.

7. Stir all the seasonings well, and when the cabbage is wilted, the water starch can be thickened out of the pot. Do not make the water starch too viscous, just a little bit thinner.

Tips:
When we eat fungus, we should pay attention to it. Dry fungus should be soaked in warm water before cooking, and the parts that are still tightly packed after soaking are not suitable for eating.

Fresh fungus contains toxins and cannot be eaten.

Black fungus has an anticoagulant effect, and it is not suitable for people with bleeding disorders. Pregnant women should not eat more.