Monday, December 24, 2012,3:09 AM
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PrintCHINESE CABBAGE AND MUSHROOMS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the mushrooms in warm water for 15 minutes. Squeeze dry and remove the hard stalks. Tear the cabbage leaves into pieces.
- Heat the oil in a wok or deep frying pan, add the ginger, garlic and chilies and stir-fry for 1 minute.
- Stir in the green pepper, mushroom caps and cabbage and cook for 1 minute.
- Add the vinegar and soy sauce and mix well.
- Pile into a warmed serving dish and sprinkle over the sesame seed oil.
- Serve immediately.
INGREDIENTS
- 12 dried Chinese mushrooms
- 750 grams Chinese cabbage leaves
- 2 tablespoon Cooking oil
- 1 inch piece root ginger, shredded
- 2 clove garlic, peeled and sliced
- 5 chilies, deseeded and sliced
- 2 green pepper, cored, deseeded and sliced
- 2 tablespoon wine vinegar
- 2 tablespoon light soy sauce
- 2 teaspoon sesame oil
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