Ingredients
Chinese cabbage and wood ear mushrooms, as needed.
Seasonings
Dried chili peppers, sesame oil, white sugar, rice vinegar, salt, and shredded ginger, each to taste.
Instructions
1. Wash the Chinese cabbage, remove any tough outer leaves, and shred it into thin strips; rehydrate the wood ear mushrooms in water, then wash and shred them into strips; soak the dried chili peppers in boiling water until soft, then shred them into strips.
2. Marinate the shredded napa cabbage with salt for about 30 minutes, drain off the excess water, then mix in the shredded wood ear mushrooms.
3. Add an appropriate amount of water to the pot, along with white sugar and vinegar, and cook to make a sweet and sour sauce, then pour it over the previously mixed shredded cabbage and wood ear mushrooms, and marinate for about 2 to 3 hours.
4. Heat sesame oil in a wok until hot, then add dried chili peppers and shredded ginger, stir-fry until fragrant, and pour over the marinated shredded cabbage and wood ear mushrooms. This dish is sweet and sour, refreshing, and has a crisp, tender texture.