Home-style Bok Choy with Black Fungus Cooking Method

　　Great Napa cabbage is a common dish on the dinner table of ordinary people during winter. Although it is affordable, its nutritional value is very high, making it a must-have for winter health. Today's of stir-fried Napa cabbage with mushroom is a nutrient-rich, cost-effective, crisp and flavorful appetizer!

　　Ingredients Main ingredients: half of a Napa cabbage, 10g of mushroom, appropriate amount of oil, half a spoon of salt,monosodium glutamate a quarter spoon, half a spoon of sugar,soy sauce one spoon, fragrance vinegar half a spoon, Sichuan pepper,Sichuan pepper appropriate amount, dried chili appropriate amount

Steps

1. Wash the Napa cabbage

2. Cut it into slices diagonally

3. Soak the mushrooms in water, remove the stems and clean them

4. Prepare dried chili strips and Sichuan pepper

5. Heat the pot with cold oil, add the Sichuan pepper to fry until fragrant then remove it

6. Add the dried chili strips to fry until fragrant then set aside for later use

7. Add the Napa cabbage slices and stir-fry over high heat quickly

8. Add an appropriate amount of water, continue stirring

9. Add the mushrooms, stir-fry evenly

10. Add salt, monosodium glutamate, sugar, soy sauce, and vinegar

11. Stir-fry quickly until well combined

12. Serve in a dish

Tip: I used the heart of the Napa cabbage; there weren't many stems. If you have more stems, cook them first then add the leaves to ensure they are cooked equally!Bok choy, with the leafy part if there is a lot of white stalk, you can first stir-fry the stalks and then the leaves to ensure they are cooked evenly!