Name: Stir Fried Fungus with Cabbage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small handful (dry) Fungus; 4 pcs Chinese cabbage; 30g Dried shrimp; 1 tablespoon Vegetable oil; 4 Dried chili; 1 tsp pepper; 2 tablets Sliced ginger; 2 pcs garlic; 2 pcs Shallots; 2 tsp Pixian Doubanjiang; 4 tsp Soy sauce; 2 tsp salt; 3 tsp Vinegar; 1 tsp Sugar

Stir Fried Fungus with Cabbage

by Scattered 2011

4.8 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

My family eats this dish most often in winter, it looks very ordinary, but the nutrition is not ordinary at all. Calcium supplement, skin care, anti-cancer, intestinal laxative, rich in protein, multiple vitamins and minerals. After adding shrimp skin, the effect of calcium supplementation is even better! Black fungus also has a significant function of resolving endogenous foreign bodies such as gallstones, kidney stones, bladder stones, and fecal stones. Patients suffering from stones must eat more of this dish, which can help the stones in the body to peel off, differentiate, shrink and discharge. "

Stir Fried Fungus with Cabbage

1. Soak the fungus in water in advance;

2. Tear into small pieces and drain the water;

3. Wash the cabbage, break it into two parts, and drain the water;

4. Prepare cooked shrimp skins;

5. Prepare dried chili, pepper, ginger, garlic, green onion;

6. Heat up the wok, pour in an appropriate amount of vegetable oil and then heat; add dried chili, pepper, ginger, garlic, green onion and fry until fragrant;

7. Add Pixian bean paste and stir fry;

8. Put the fungus in, put in the soy sauce, and stir fry quickly;

9. Add shrimp skins and continue to stir fry;

10. Add cabbage stems and stir fry for 3 seconds, then add cabbage leaves and stir fry quickly;

11. After the ingredients are cooked, add appropriate amount of vinegar, salt and sugar;

12. Stir-fry evenly, turn off the heat, and start the pan.

Tips:
1. The seasoning can be increased or decreased according to personal preference;
2. Pixian bean paste and soy sauce have a salty taste, and the amount of salt should be increased or decreased as appropriate.