How to cook mushroom and Chinese cabbage

Mushroom and Chinese Cabbage

My mother likes to eat vegetarian dishes. This dish is nutritious and delicious. I often make it for her. The mushrooms are smooth and tender, and the choy sum is crispy. Mushrooms have excellent anti-cancer effects, and choy sum is rich in vitamins. For our health, mushrooms and choy sum are a good choice in our daily diet.

How to cook mushroom and Chinese cabbage

1. Wash and dry the iron pan, pour 1 tablespoon of sesame oil into the pan and heat it over high heat. Stir-fry the minced ginger and mushrooms first, then add rice wine, sugar, a little salt and a little water. Cook for two minutes and remove the mushrooms.

2 Clean the pan again, pour in another 1 tablespoon of sesame oil, stir-fry the greens over high heat, sprinkle with salt when the vegetables are almost cooked, and add in the mushrooms.

3 When serving, arrange the vegetables neatly one by one and arrange them together with the mushrooms into a nice shape.

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Green, light, healthy and delicious.

Tips

1. Cook the mushrooms separately so that their flavor will not be diluted by the moisture from the vegetables.

2. Stir-fry the vegetables quickly over high heat, and add salt at the end so that the vegetables will remain crispy and green.

3. I usually don’t add MSG to the dishes at home because I don’t trust those chemical things.