Stir-fried Hazelnut Mushrooms with Napa Cabbage – A Northeast Chinese Home Classic

Cooking StepsHow to cook Stir-fried Hazelnut Mushrooms with Napa Cabbage – A Northeast Chinese Home Classic step by step

Cooking Process

1. 
   Step 1

   A super simple Northeastern stir-fry dish!

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2. 
   Step 2

   Slice the napa cabbage diagonally into pieces, rinse clean, and set aside.

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3. 
   Step 3

   Soak the dried hazelnut mushrooms in advance until rehydrated. Rinse clean, boil for 5 minutes, then drain and set aside.

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4. 
   Step 4

   Prepare minced scallions, ginger, garlic, and dried chili pepper segments.

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5. 
   Step 5

   Slice the pork belly into thin pieces.

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6. 
   Step 6

   Cut the green bell pepper and carrot into desired shapes.

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7. 
   Step 7

   Heat a dry wok, add the cabbage with a splash of white vinegar. Slowly stir-fry until the cabbage releases moisture and softens. Add the hazelnut mushrooms and continue stir-frying to evaporate moisture.

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8. 
   Step 8

   Transfer to a plate and drain off excess liquid.

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9. 
   Step 9

   Heat oil in the wok, add the pork belly slices and render the fat.

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10. 
    Step 10

    Add Sichuan pepper powder.

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11. 
    Step 11

    Add dried chili pepper segments.

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12. 
    Step 12

    Add scallions, ginger, and garlic to the wok and stir-fry until fragrant (reserve some minced garlic for adding just before serving).

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13. 
    Step 13

    Add light soy sauce to taste.

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14. 
    Step 14

    Stir-fry everything evenly until aromatic.

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15. 
    Step 15

    Add the hazelnut mushrooms and cabbage, stir-fry over high heat, then add oyster sauce.

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16. 
    Step 16

    Add the green bell pepper and carrot.

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17. 
    Step 17

    Stir-fry evenly, adding cornstarch slurry in two batches.

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18. 
    Step 18

    Add matsutake seasoning, MSG, and the reserved minced garlic. Stir-fry until well combined.

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19. 
    Step 19

    Serve and enjoy!

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