STIR CABBAGE WITH TAU PAU

'Best not to add water when frying vegetables'.  This is the tip shared by the chef of this recipe in a TV cook show which I viewed lately.  Vegetables cook very fast from 5 to 10 minutes.  Stir frying the vegetables over medium heat brings out its natural sweetness.

This dish is simple, easy and a quick stir fry.  The cabbage is tender but still crunchy and sweet.  Seasoned with salt and wine with mushroom granules makes his vegetable dish awesome, healthy too.

Ingredients

250 gm cabbage - cut thick shreds [0.5 cm wide]

30 gm carrot - cut strips

1 small piece wood ear fungus - soaked and cut strips

2 pieces fried tau pau - cut strips 

some chopped ginger

some Chinese celery for garnishing

2 tbsp cooking oil

Seasoning

1 tsp salt

1/4 tsp vegetarian mushroom granules

1 tsp cooking wine

dash of sesame seed oil

1. Blanched carrot and wood ear fungus for a few seconds.  Drained.  Soak in cold water, drained.
2. In a non stick pan, add oil, ginger and tau pau strips.  Stir fry to mix until aromatic.  Add in cabbage, stir fry for 3-5 minutes together with the seasoning. 
3. Lastly add in blanched carrots and black fungus.
4. Continue to fry over medium heat for a few seconds.
5. Dish up.  Garnish with Chinese celery [kin chye].