Ingredients
- 1/2 small Beijing cabbage
- 1 pkt of Korean golden mushroom
- dried/fresh woodear
- a small carrot, cut into thin slices
- 2 slices of ginger
- 1 tbsp of oyster sauce
Directions
1. Cut cabbage into bite size then soak in water for about 5 mins, rinse & set aside.
2. Cut stalk off from golden mushroom, rinse in water, drain & set aside.
3. Preheat the pan with 1 tbsp of oil, saute the ginger until fragrant then add in the cabbage & carrot.
4. Stir-fry for a few mins then add in the woodear & oyster sauce, stir for another few seconds then add 100ml of water.
5. Cover & let it simmer on medium low heat for 5 mins then add in all the mushroom & cover, continue to simmer for another 3 mins.
6. Slowly add in some *corn starch water to thicken the sauce then dish & serve.
*Corn starch water = 1/2 tbsp of corn flour mix with 2 tbsp of water
