Chinese cabbage mixed with enoki mushrooms

Overview

What kind of taste will the combination of delicious enoki mushrooms and tender Chinese cabbage have? I'd like to give it a try.

Prepare a head of Chinese cabbage, 150g of enoki mushrooms, and two cloves of garlic.
Wash and shred the Chinese cabbage, wash the enoki mushrooms and smash the garlic.
Prepare the water gorgon powder: one spoonful of cornstarch, two spoons of steamed fish soy sauce, and half a bowl of water.
Blanch the enoki mushrooms, pick them up and tear them into small strips.
Sauté ginger slices in hot oil until fragrant.
Add Chinese cabbage and stir-fry.
Add some water and simmer for a while.
After simmering the Chinese cabbage until soft, add appropriate amount of salt and sugar to taste.
Plate it and set aside. When cooking Chinese cabbage, a lot of water will be produced. Do not use that water when plating it.
In another pan, sauté minced garlic until fragrant.
Add the enoki mushrooms and stir-fry for a while.

$Chinese cabbage mixed with enoki mushrooms step 11$
Add salt and sugar to taste.
Pour in the prepared water gorgon powder and MSG, stir-fry evenly.
Place the fried enoki mushrooms on top of the Chinese cabbage and the dish is complete. When eating, you can mix the enoki mushrooms and Chinese cabbage. The two ingredients blend in your mouth, and the texture is quite crisp, sweet and delicious.