frying fungus with cabbage

How to Make Stir-Fried Cabbage with Wood Ear Mushrooms

Stir-fried cabbage with wood ear mushrooms is a quick, healthy, and delicious Chinese dish that balances crunch, umami, and subtle sweetness. Here’s a simple step-by-step guide to prepare it in under 20 minutes.

Ingredients:

- 1/2 head cabbage, cored and shredded

- 50g dried wood ear mushrooms, soaked until soft and sliced

- 2 cloves garlic, minced

- 1 tbsp cooking oil

- 1 tsp soy sauce

- 1/2 tsp salt

- 1/4 tsp sugar (optional, to enhance flavor)

- A pinch of white pepper

Instructions:

1. Prep the ingredients: Soak wood ear mushrooms in warm water for 20 minutes until tender, then drain and slice. Shred cabbage into bite-sized pieces. Mince garlic.

2. Heat the wok: Add oil to a wok or large skillet over medium-high heat. Once hot, stir-fry minced garlic until fragrant (about 10 seconds).

3. Cook the mushrooms: Add sliced wood ear mushrooms and stir-fry for 2–3 minutes until slightly crisp.

4. Stir-fry the cabbage: Add shredded cabbage and toss continuously. Drizzle with soy sauce, sprinkle salt, sugar, and white pepper. Stir-fry for 3–5 minutes until cabbage wilts but remains slightly crunchy.

5. Serve: Transfer to a plate and enjoy hot with steamed rice.

Tips: For extra flavor, add a dash of vinegar before serving. Adjust seasoning to taste—some prefer a touch of chili for heat. This versatile dish pairs well with proteins like tofu or chicken, making it a wholesome meal any day.