Stir-fried cabbage with black fungus

Stir-fried cabbage with black fungus

Overview

Cabbage is also known as cabbage. Books say that cabbage has strong antioxidant effect. Eating cabbage once a week can prevent gastric cancer and breast cancer. The special antioxidant 3-indolecarbinol in cabbage can accelerate the body's elimination of estrogen that can cause breast cancer. Cabbage is rich in folic acid, which is a vitamin B complex. It has a good prediction for megaloblastic anemia and fetal malformations. Therefore, pregnant women and children in the growth and development period should eat more cabbage. Cabbage, like Chinese cabbage, is rich in vitamin C, vitamin E and carotene. The total vitamin content of cabbage is three times higher than that of tomatoes, so it has good antioxidant and anti-aging effects. Its anti-aging and antioxidant effects are at the same high level as asparagus and cauliflower. Since cabbage has such good effects, eating it once a week is not a problem.

Tags

Ingredients

Steps

  1. Wash the black fungus and cut it into thicker shreds. Chop some green onions and set aside.

    Stir-fried cabbage with black fungus step 1

  2. Wash the cabbage and cut it into slightly thicker shreds.

    Stir-fried cabbage with black fungus step 2

  3. Blanch the cut fungus shreds in a pot of boiling water for one minute.

    Stir-fried cabbage with black fungus step 3

  4. Heat oil in a wok, add chopped green onions and stir-fry until fragrant.

    Stir-fried cabbage with black fungus step 4

  5. Add the fungus and cabbage and stir-fry until cooked.

    Stir-fried cabbage with black fungus step 5

  6. Add appropriate amount of salt and a little MSG, stir-fry evenly, then turn off the heat and serve on a plate.

    Stir-fried cabbage with black fungus step 6