Stir-fried Chinese Cabbage Stem with Black Fungus

by Keiko

4.6 (1)

Favorite

6

Difficulty

Easy

Time

5m

Serving

3

Black fungus, soft texture, delicious taste, can be vegetarian or meat, rich in nutrients, has the effect of preventing atherosclerosis and coronary heart disease. Cabbage is rich in crude fiber, which not only moisturizes the intestines, promotes detoxification, but also stimulates gastrointestinal peristalsis, promotes stool excretion, and helps digestion. Stir-fried Chinese cabbage stalks with black fungus, this dish is black and white, beautiful in color, crisp and light in taste, suitable for people who eat a lot of fish during the New Year.

Ingredients

Stir-fried Chinese Cabbage Stem with Black Fungus

1. Chinese cabbage, black fungus

2. Put the fungus into the water to fully swell

3. Wash the cabbage and remove the leaves

4. Oblique blade into pieces

5. Put water in the pot and boil

6. Add the cabbage slices, blanch it, remove it and cool it with cold water

7. Squeeze out the water

8. The soaked fungus is also blanched in boiling water, remove it and put it in cold water to cool

9. Remove, tear the fungus into small pieces, and drain the water

10. Heat the pot and put in the oil

11. Add green onion and garlic and fry for a fragrance

12. Add fungus and cabbage to stir fry over high heat, add salt, monosodium glutamate, and pour a little rice vinegar

13. Stir-fry until the vinegar aroma comes out and serve on a plate

Tips:
Stir fry over high heat.

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