Yen Can Cook ~ Chinese Cabbage & Glass Noodles Stir Fry
Today’s dish is versatile which it can be served as stir fry dish to pair with rice or a soup with more water/stock added, and even a wholesome one-dish meal because it contains vegetable, protein and carbohydrates.
Ingredients (Serve: 3-4)
500g Chinese cabbage, cut into wide strips
50g dried shrimp, soak in water for 10 minutes and drain
1-2 bundle glass noodle, soak in water for 3 minutes and drain
3 Shiitake mushrooms, sliced
3 cloves garlic, sliced
2 slices ginger
600ml water/stock
Cooking oil
Salt & pepper to taste
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Step 1: Heat up wok with some oil. Add garlic, ginger and dried shrimps, stir fry till fragrant.
Step 2: Add in Chinese cabbage and mushrooms and continue stir fry for 1-2 minutes. Pour in water and simmer with low heat until the vegetables softened.
Step 3: Add in glass noodles and continue simmer until the glass noodles are fully cooked.
Step 4: Season with salt and pepper if desired.
Step 5: Serve.
HAPPY COOKING! #stayhealthy
I love to eat glass noddless thanks to its delicious texture.
Tekkaus, I like glass noodles too, especially when they absorb the flavours from the broth/sauce, yum~~
definitely a guilt-free dish that any mom would approve of! 🙂
Sean, I’ll eat more of those vegetables and skip the glass noodles for my carbo-less diet 😛
I’ve never used Chinese cabbage in a stir-fry dish other than in a loh hon chai. I like it in soup with pork, fish maw, mushrooms and white peppercorns. Your dish gets top marks for being super healthy 🙂
Kris, I like my Chinese cabbage simmered until very soft in soup.