Tuesday, January 02, 2007

Beijing cabbage with button mushrooms & carrots

Noticed that I use Beijing cabbage quite a lot of times cos this is quite a hardy vege and it can be kept in the fridge for more than a week. I usually go to the supermarket once or twice a week and by the time the weekend comes I'm almost always left with this vege to cook. So here's sharing how I cooked it ...

Half a head of Beijing cabbage, shredded.
6-8 pieces of canned button mushrooms, halved.

Half a carrot, sliced.
3 cloves of garlic, chopped.
2 slices of ginger, julined.
1/4 tsp salt
1 tsp sugar
2 tsps oyster sauce
1/4 cup water
1 tbsp chinese wine
fried onions and onion oil

Heat up 3 tbsps of oil and fry garlic, ginger and carrots till fragrant.

Add in the cabbage and mushrooms and mix well.

Add in water and let cabbage simmer for about two minutes, covered.

Remove cover and add in the salt, sugar, pepper, oyster sauce and chinese wine.

Stir well and scoop cabbage up.

Garnish cabbage with fried onions and a tsp of onion oil.

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