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 Detail

   A super simple Northeastern stir-fry dish!

2. 
   Step 2 Detail

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

3. 
   Step 3 Detail

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

4. 
   Step 4 Detail

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

5. 
   Step 5 Detail

   Slice the pork belly into thin pieces.

6. 
   Step 6 Detail

   Cut the green bell pepper and carrot into desired shapes.

7. 
   Step 7 Detail

   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.

8. 
   Step 8 Detail

   Transfer to a plate and drain off excess liquid.

9. 
   Step 9 Detail

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

10. 
    Step 10 Detail

    Add Sichuan pepper powder.

11. 
    Step 11 Detail

    Add dried chili pepper segments.

12. 
    Step 12 Detail

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

13. 
    Step 13 Detail

    Add light soy sauce to taste.

14. 
    Step 14 Detail

    Stir-fry everything evenly until aromatic.

15. 
    Step 15 Detail

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

16. 
    Step 16 Detail

    Add the green bell pepper and carrot.

17. 
    Step 17 Detail

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

18. 
    Step 18 Detail

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

19. 
    Step 19 Detail

    Serve and enjoy!