Stir Fry Napa Cabbage

Long time ago, we always celebrated Chinese New Year with a traditional veggie dish in Hong Kong. As respect to the religious of my grandparents, we ate that as well. I still remember that my grandpa made a big pot with a mix of veggies early in the morning and that would be our lunch and dinner. I was not a big fan of it because I don't like the strange red sauce :p Today I would like to make a veggie dish with a twist. It's inspired by my grandpa.



















Ingredients

500g napa cabbage 
150g dried cloud ear
50g cellophane noodle
2 cloves garlic
2tbs oil 
1tbs corn starch + 20 ml water

Seasoning 
2tbs oyster sauce 
2tbs Chinese wine 
2tbs soy sauce
1tbs sugar
1tbs salt
50ml hot water
Pepper

Method 

1. Soak the dried cloud ear and cellophane noodle in water. 

 

















2. Peal the garlic and smash it with a knife. 

3. Cut the napa cabbage in pieces and wash. 

 
















 
















 















 
















 


















 4. Heat the wok with 2 tbs oil. 

5. Add garlic and bake it till golden brown. 

 

















6. Add napa cabbage and stir- fry for 2 minutes.

 

















7. Strain off the water of the dried cloud ear and add in the wok. 

 

















8. Season the dish. 

9. Put a lid on the wok and cook it for 2 minutes over medium heat.

10. Strain off the water of the cellophane noodle and add in the wok. 

11. Cook it for 2-3 minutes over medium heat. Taste it*!

 

















12. Mix the corn starch with water and pour it in the wok (stir the dish at the same time). 

13. Serve the dish on a plate. 

Uhhh la la... Look at my veggie creation, I think he must be proud of me :D 

 

 

Note

* Flavour the dish with extra seasoning if it's necessary. 

* You can get the dried cloud ear and cellophane noodle in the Asian toko. 

* Add some sautéed dried shrimps for the extra flavour.