- Rating:
- Servings:
- 3
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1 tablespoon Oil
- 2 slices Ginger Root shredded
- 1 pound Organic Cabbage cut into 1 1/2 inch square pieces
- 5 pieces Dried Black Mushrooms soaked
- 1 cup Mushrooms
- 1 1/4 teaspoons Sugar
- 1/2 teaspoon Sesame Oil
- 1 tablespoon Oyster Flavored Sauce
- 1 tablespoon Dark Soy Sauce
- 1/2 cup Soup Stock
- White Pepper to taste
- 2 1/2 teaspoons Cornstarch Solution (1 part cornstarch 2 parts water)
Directions
Heat a wok with oil and ginger over high heat. Add the cabbage and dried mushrooms and stir for 2 minutes. Stir in remaining ingredients except the cornstarch solution. Reduce heat to medium-low, cover and braise for 5-7 minutes.
Thicken with the cornstarch solution and serve hot.
Note:
Different vegetables are often combined in a single dish. If properly selected and prepared, such a dish can be ranked in taste and quality with the other great, popular dishes in Chinese cuisine. This one uses mushrooms and cabbage.
