In this recipe, the cabbage is stir fried with carrot and black fungus. The cabbage and carrot are sweet while the black fungus on its own has no flavour but absorbs the flavour of the sauces and seasoning it is cooked with.
The black fungus comes in dried form and has to be soaked in water for 30 minutes before cooking. It has a crunchy texture when cooked.
300 grams cabbage, cut into bite size
1 carrot, cut into slices
2 pieces of black fungus, soaked in water and cut into bite size
1 tbs of dried shrimp (for flavour)
2 tbs of light soy
A dash of pepper
5 cloves of garlic, finely chopped
1 tbs of oil
Heat the oil in a wok or pan
Toss in the dried shrimp and garlic when the oil is hot.
Fry for a minute or so, till dried shrimp and garlic gives flavour
Toss in the cabbage, carrot and black fungus.
Stir fry for a minute for the vegetables to absorb the flavour.
Add half a cup of water and cover the wok or pan
Let the vegetables steam for 2 to 3 minutes to quicken the cooking.
Remove the cover, add pepper and stir for the last 1 minute.
The vegetables should be soft enough with a bit of crunch.
Serve and enjoy a plate of goodness.
In this short 3 minute video, the cabbage is cooked with salt and sugar.
A 7 minute video on how to make cabbage rolls
In this Taiwanese video, cabbage is blanched in boiling water to soften the leaves. Cabbage is steamed with minced pork. Chopped ginger, chopped mushrooms, rice wine, pepper, light soy and wolberries are added to the minced pork. As a bonus, a hard boiled egg braised with oyster sauce is wrapped inside the pork. Sesame oil is added last for flavour.
In this Taiwanese video, eggs are added to add fragrance to the cabbage, carrot and black fungus. Preserved bean curd is used instead of salt and sesame oil is added last.