Here’s the first successful recipe I’ve found that will help me use up my home grown Chinese cabbage.
- 1 (0.5-ounce) package dried wood ear mushrooms
- 2 cups boiling water
- 1 teaspoon dark sesame oil
- 1 teaspoon vegetable oil
- 3 large eggs, lightly beaten
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 4 cups thinly sliced green cabbage
- 1 cup thinly sliced red bell pepper
- 1 cup diagonally sliced green onions
- 3 tablespoons rice vinegar
- 2 tablespoons dry sherry
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- Fresh chives (optional)
- Quick Chinese Pancakes or flour tortillas
Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.
Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.
Recipe courtesy of Cooking Light