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Stir-fried Hazelnut Mushrooms with Napa Cabbage – A Northeast Chinese Home Classic
This simple stir-fry of hazel mushrooms with cabbage is a true taste of home cooking from the Northeast. Soak the dried mushrooms in warm water ahead of time, rinse them thoroughly to remove any dirt, and blanch them to preserve their natural flavor. Sauté a little pork belly to release its fat, add onions, ginger, […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Stir-fried Hazelnut Mushrooms with Napa Cabbage – A Northeast Chinese Home Classic
| Ingredient | Amount |
|---|---|
| Napa cabbage (Chinese cabbage) | |
| Dried hazelnut mushrooms (zhen mo) | 1 as needed |
| Carrot | 1/2 |
| Green bell pepper | 1/2 |
| Scallions | |
| Ginger | |
| Garlic | 5 as needed |
| Dried chili peppers | |
| Matsutake seasoning (song rong xian) | 1 as needed |
| MSG | 1 as needed |
- Napa cabbage (Chinese cabbage)
- Dried hazelnut mushrooms (zhen mo)1 as needed
- Carrot1/2
- Green bell pepper1/2
- Scallions
- Ginger
- Garlic5 as needed
- Dried chili peppers
- Matsutake seasoning (song rong xian)1 as needed
- MSG1 as needed
Cooking StepsHow to cook Stir-fried Hazelnut Mushrooms with Napa Cabbage – A Northeast Chinese Home Classic step by step
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Step 1A super simple Northeastern stir-fry dish!
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Step 2Slice the napa cabbage diagonally into pieces, rinse clean, and set aside.
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Step 3Soak the dried hazelnut mushrooms in advance until rehydrated. Rinse clean, boil for 5 minutes, then drain and set aside.
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Step 4Prepare minced scallions, ginger, garlic, and dried chili pepper segments.
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Step 5Slice the pork belly into thin pieces.
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Step 6Cut the green bell pepper and carrot into desired shapes.
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Step 7Heat 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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Step 8Transfer to a plate and drain off excess liquid.
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Step 9Heat oil in the wok, add the pork belly slices and render the fat.
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Step 10Add Sichuan pepper powder.
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Step 11Add dried chili pepper segments.
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Step 12Add 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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Step 13Add light soy sauce to taste.
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Step 14Stir-fry everything evenly until aromatic.
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Step 15Add the hazelnut mushrooms and cabbage, stir-fry over high heat, then add oyster sauce.
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Step 16Add the green bell pepper and carrot.
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Step 17Stir-fry evenly, adding cornstarch slurry in two batches.
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Step 18Add matsutake seasoning, MSG, and the reserved minced garlic. Stir-fry until well combined.
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Step 19Serve and enjoy!
Stir-fried Hazelnut Mushrooms with Napa Cabbage – A Northeast Chinese Home Classic
This simple stir-fry of hazel mushrooms with cabbage is a true taste of home cooking from the Northeast. Soak the dried mushrooms in warm water ahead of time, rinse them thoroughly to remove any dirt, and blanch them to preserve their natural flavor. Sauté a little pork belly to release its fat, add onions, ginger, […]
Ingredients
- Napa cabbage (Chinese cabbage)
- 1 as needed Dried hazelnut mushrooms (zhen mo)
- 1/2 Carrot
- 1/2 Green bell pepper
- Scallions
- Ginger
- 5 as needed Garlic
- Dried chili peppers
- 1 as needed Matsutake seasoning (song rong xian)
- 1 as needed MSG
Instructions
-
A super simple Northeastern stir-fry dish!
-
Slice the napa cabbage diagonally into pieces, rinse clean, and set aside.
-
Soak the dried hazelnut mushrooms in advance until rehydrated. Rinse clean, boil for 5 minutes, then drain and set aside.
-
Prepare minced scallions, ginger, garlic, and dried chili pepper segments.
-
Slice the pork belly into thin pieces.
-
Cut the green bell pepper and carrot into desired shapes.
-
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.
-
Transfer to a plate and drain off excess liquid.
-
Heat oil in the wok, add the pork belly slices and render the fat.
-
Add Sichuan pepper powder.
-
Add dried chili pepper segments.
-
Add scallions, ginger, and garlic to the wok and stir-fry until fragrant (reserve some minced garlic for adding just before serving).
-
Add light soy sauce to taste.
-
Stir-fry everything evenly until aromatic.
-
Add the hazelnut mushrooms and cabbage, stir-fry over high heat, then add oyster sauce.
-
Add the green bell pepper and carrot.
-
Stir-fry evenly, adding cornstarch slurry in two batches.
-
Add matsutake seasoning, MSG, and the reserved minced garlic. Stir-fry until well combined.
-
Serve and enjoy!
