A simple recipe for preparing Chinese cabbage Pak choi and aromatic shiitake mushrooms with garlic, ginger and a little oyster sauce.
recipe,photo-recipe,shiitake mushrooms,Pak Choi cabbage,Vegetarian dishes,Vietnamese cuisine,Vegetarian recipes,Vegan recipes,Gluten-Free,Lactose-Free
No. of servings
ginger-root 0.25 oz (10 g)
Peel the ginger and cut into small french fries shape.
carrots 1 oz (30 g)
Clean the carrots and cut them.
peanut oil 2 tbsp
Fry the ginger with carrots in oil for about 5 minutes in wok pan.
shiitake mushrooms 1.75 oz (50 g)
Cut smaller mushrooms in half and larger mushrooms in quarters.
garlic 3 cloves
Cut the cleaned garlic into not very thin slices so that it does not burn quickly in the pan.
Add mushrooms and garlic to the pan. Season, salt and fry for another 5 minutes.
Pak Choi cabbage 8.75 oz (250 g)
Cut the cabbage lengthwise and cut the hard parts off. Wash well under running water in a larger sieve to get rid of dirth.
Add cabbage to the pan ...
.. and simmer covered for 8 to 10 minutes.
Serve in a bowl. Put noodles or rice on the bottom.