Garlic Napa Cabbage Stir-Fry with Shiitake

What you need

• 4 dried shiitake mushrooms
• 700 g (1 1/2 lb) napa cabbage, about 1/2 a medium head
• 3 cloves garlic, thinly sliced
• 2 tbsp neutral oil
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1 tsp sugar
• 1 pinch white pepper
• 1/2 tsp salt, to taste
• 1/2 tsp toasted sesame oil, optional

Method

Restated from the original video

1. 1

   Soak the mushrooms in 200 ml (3/4 cup) of hot water until fully soft, about 30 min. Squeeze them out, keep the soaking liquid, and slice the caps thinly, discarding the stems.

2. 2

   Cut the cabbage in half lengthwise, then into 3 cm (1 in) wide strips. Keep the pale, thick stem parts in one pile and the leafy tops in another.

3. 3

   Stir the cornstarch into 3 tbsp of the strained soaking liquid, then add the soy sauce and sugar.

4. 4

   Heat a wok or large frying pan over high heat until it smokes lightly, then add the oil.

5. 5

   Add the garlic and mushrooms and stir-fry for 20-30 seconds, until the garlic smells fragrant but is not brown.

6. 6

   Add the thick cabbage stems and stir-fry for 2 min, until the edges start to turn translucent.

7. 7

   Add the leafy tops and stir-fry for 1-2 min, until they wilt and the stems are tender with a slight bite.

8. 8

   Stir the soy mixture again, pour it into the wok and toss for 30-40 seconds, until the sauce turns glossy and coats the cabbage.

9. 9

   Taste, then season with the salt and the white pepper. Drizzle with the sesame oil if using, and serve at once, before the cabbage releases more water.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.