Chinese Vegetables Stir Fry

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I’ve made a few stir fry dishes before but not really one focused on the Chinese vegetables I’ve had as a kid, and that is wood ear (I like to jokingly call these black fungal, ROFL… What a terrible name, but it tastes really great, I swear) and dried lily bulbs.

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If you’re unsure about where to buy those two ingredients, an Asian supermarket will ALWAYS have them and because they’re both dried, they should be around the same area, with the dried shiitake mushrooms. (I keep wanting to pronounce it shit, take!) The names of them in Chinese is “mu er” and “jin zhen gu”.

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Anyway, I also had some nappa cabbage and bok choy, so it totally felt like the perfect combination.

By the way, it’s really important that you rinse the dried stuff after you’ve soaked them, and throw out all the water. If you’re using dried shiitake mushrooms, do that as well!

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Note: This vegetable stir fry is meant to be eaten with something bland like rice or noodles (without any added seasonings). On their own, they may be a little too salty, so please be sure you’ve got some rice lying around, because it goes so perfect with them.

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Chinese Vegetables Stir Fry

1 tablespoon extra light olive oil
1 medium carrot
6-8 fresh shiitake mushrooms (or dried, but must be soaked 4-5 hours and rinsed)
2 cloves garlic
4 cups nappa cabbage, tightly packed
1 medium bok choy
1/4 cup dried wood ears (black fungus), pre-soaked
1/4 cup dried lily bulbs, pre-soaked
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon red wine
1 tablespoon cornstarch
1 teaspoon sesame oil
1/8 teaspoon ground ginger
A pinch of red pepper flakes
A few sprinkles ground pepper

Be sure to soak the dried wood ears and lily bulbs in water for a couple of hours. If you’re using dried shiitake mushrooms, soak that for 4-5 hours. Drain all the water and rinse thoroughly. If wood ears are large, you may want to chop it in smaller pieces.

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Use a julienne peeler to shred the carrots into long, thin strips like matchsticks. Or, you can chop it in any way you want. Remove the stems from the shiitake mushrooms and slice across a few times to make 4-5 slices. Peel the garlic cloves and dice it in a few small pieces. Put all the chopped veggies in the frying pan with a tablespoon of extra light olive oil.

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Chop the nappa cabbage into small pieces, slice the bok choy in four equal quarters, and slice it smaller if desired.

Heat the frying pan up and turn the heat to medium high (6, but stove top should not be red, so you may have to turn it slightly under) and cook the carrots and garlic for about 5 minutes. Be sure to stir often.

During this time, mix all the sauce ingredients in a very small bowl. This includes the soy sauce, rice vinegar, red wine, cornstarch, sesame oil, ground ginger, red pepper flakes and ground pepper.

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Add in the nappa cabbage, bok choy, wood ears and lily bulbs.

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Stir around for a couple of minutes, and add the small bowl of sauce you just mixed. Continue to stir and let it cook for a further 5 minutes until the vegetables are well cooked, and turn the stove off.

This goes very well with rice.

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Chinese Vegetables Stir Fry
Serves: 3
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 medium carrot
  • 6-8 fresh shiitake mushrooms (or dried, but must be soaked 4-5 hours and rinsed)
  • 2 cloves garlic
  • 4 cups nappa cabbage, tightly packed
  • 1 medium bok choy
  • ¼ cup dried wood ears (black fungus), pre-soaked
  • ¼ cup dried lily bulbs, pre-soaked
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon red wine
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • ⅛ teaspoon ground ginger
  • A pinch of red pepper flakes
  • A few sprinkles ground pepper

Instructions
  1. Be sure to soak the dried wood ears and lily bulbs in water for a couple of hours. If you’re using dried shiitake mushrooms, soak that for 4-5 hours. Drain all the water and rinse thoroughly. If wood ears are large, you may want to chop it in smaller pieces.
  2. Use a julienne peeler to shred the carrots into long, thin strips like matchsticks. Or, you can chop it in any way you want. Remove the stems from the shiitake mushrooms and slice across a few times to make 4-5 slices. Peel the garlic cloves and dice it in a few small pieces. Put all the chopped veggies in the frying pan with a tablespoon of extra light olive oil.
  3. Chop the nappa cabbage into small pieces, slice the bok choy in four equal quarters, and slice it smaller if desired.
  4. Heat the frying pan up and turn the heat to medium high (6, but stove top should not be red, so you may have to turn it slightly under) and cook the carrots and garlic for about 5 minutes. Be sure to stir often.
  5. During this time, mix all the sauce ingredients in a very small bowl. This includes the soy sauce, rice vinegar, red wine, cornstarch, sesame oil, ground ginger, red pepper flakes and ground pepper.
  6. Add in the nappa cabbage, bok choy, wood ears and lily bulbs.
  7. Stir around for a couple of minutes, and add the small bowl of sauce you just mixed. Continue to stir and let it cook for a further 5 minutes until the vegetables are well cooked, and turn the stove off.
  8. This goes very well with rice.


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