Spring is the season when everything comes to life. There are many fresh and tender seasonal vegetables in this season.
Cabbage heart is one of them.
The cabbage for cooking today was grown at home on top of my mother's building.
Not only is it pure organic, but each plant is taken from the most tender part in the middle.
It took less than half an hour for this cabbage to be picked and put into the pot.
In my mother's words, I put this dish into the pot while the soul was still there.
Mushroom and cabbage heart in oyster sauce
By BartCollier
Recipe Recommendations
Steps for Mushroom and cabbage heart in oyster sauce
1
Wash the cabbage heart, wash the mushrooms and remove the stalks.
2
Put the heart of the small vegetables into boiling water and blanch them out to control the moisture.
3
Pour the oil in a hot pan, add sliced garlic cloves and stir-fry until fragrant.
4
Pour in the small dish hearts that are blanched and dry and stir-fry for about 1 minute.
5
Place the stir-fried small dishes on a plate.
6
Pour a little oil into the hot pan, add the mushrooms and stir fry for a while.
7
Add 3 tablespoons of water, cover the lid and cook over medium heat for about 5 minutes, then add 1 and a half tablespoon of oyster sauce and stir well.
8
Add a little water and starch to thicken.
9
Place the mushrooms on the leaves on the plate.
10
Pour the soup on the plate of mushrooms and cabbage hearts.Mushroom and cabbage heart in oyster sauce Make Tips
1. When blanching cabbage hearts, add a little salt and oil to the water. This can maintain the green color of the cabbage. 2. Seasoning can be added with oyster sauce according to your taste.