Ingredients
50 g rehydrated wood ear mushrooms, 150 g cabbage.
Seasonings
15 g soy sauce, 15 g rice vinegar, 50 g peanut oil, 10 g sesame oil, 2.5 g MSG, a little cornstarch slurry, and 1 g salt.
Instructions
1. Wash the wood ear mushrooms and squeeze out excess water; wash the cabbage, remove any tough outer leaves, tear into large pieces, and drain well.
2. Place a wok over high heat and add peanut oil. When the oil reaches about 70% hot (just beginning to smoke), add the wood ear mushrooms and cabbage, stir-frying quickly. Add soy sauce, salt, MSG, and white sugar. Once it comes to a boil, thicken with a slurry of wet cornstarch, then add rice vinegar and drizzle with sesame oil before removing from the wok and plating. This dish is light and fragrant, with a refreshing sweet-and-sour taste.