Monday, 9 April 2012
Napa Cabbage With Snow Peas And Mushrooms
My family and I love vegetables. Usually we cook two dishes of vegetables for dinner. Especially my 13th year old son who is extremely a fussy eater, only prefer leafy vegetables such as spinach, cai xin, little bak choy, etc. I just whipped up this dish of vegetables. A mix of our favorite! Sweetness of Napa Cabbage, crunchiness of snow peas and flavorful of dried mushrooms. Napa Cabbage considers cooling so it's better to add ginger. Always cook the white stems then the leaves so that the stems are soften at the same time with the leaves. Soak the dried mushrooms in advance. After that use the water (for soaking the mushroom) for cooking.
1/2 small Napa cabbage (sliced)
1 box of snow peas (ends trimmed)
5 dried mushrooms (sliced thinly)
3 pcs ginger (sliced into matchstick size)
1 clove garlic (minced finely)
Carrot (sliced thinly)
1 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp cooking oil
1. Heat the oil in the wok.
2. Toss in the ginger and garlic. Sauté.
3. Toss in the white stems of cabbage, carrots and mushrooms first. Add the water. Stir fry until the stems are soften.
4. Add the leaves of the cabbage and stir fry for a minute.
5. Add the snow peas and toss evenly.
6. Drizzle the soya sauce and oyster sauce. Cook for another minute and off the heat.