Succulent Mushrooms and Cabbage
By Chef Martin Yan
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)
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.
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.