Stir-fried Chinese cabbage with mushrooms

Overview

Among cabbages, I like to eat baby cabbage the most because I like its emerald green color and fresh taste. After the rainy season every year, pak choi comes on the market in large quantities. Due to the short growing season, vegetable farmers like to plant it. The nutritional value of pak choi is similar to that of cabbage. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc. The calcium content is relatively high, almost 2 to 3 times that of cabbage. Chinese cabbage is high in calcium and is an ideal vegetable for preventing and treating vitamin D deficiency (rickets). Children with calcium deficiency, soft bones, and baldness can use cabbage soup, add salt or sugar, and drink it. Regular consumption is quite beneficial.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• pregnant women
• old man
• lunch
• dinner
• students
• chinese cabbage
• fresh vegetables
• garlic
• oil
• shiitake mushrooms
• salt

Ingredients

Steps

1. 1 Wash the cabbage in water.

   

2. 2 Wash the mushrooms and soak them in a small amount of water, then cut the soaked mushrooms into small strips. (Don’t pour out the water for soaking the mushrooms, keep it for use)

   

3. 3 Take 50 ml of mushroom soaking water, then add a little fresh vegetables and mix.

   

4. 4 Cut the washed cabbage into 5 cm long segments.

   

5. 5 Heat up the wok, pour in oil and heat, add shredded garlic and stir-fry until fragrant.

   

6. 6 Add the mushrooms and stir-fry for a while.

   

7. 7 Add bok choy and stir-fry.

   

8. 8 Pour in the prepared mushroom water and stir-fry evenly.

   

9. 9 Add appropriate amount of salt and stir-fry evenly before serving.