Ingredients

350g Chinese cabbage, 50g enoki mushrooms, 20g shredded red radish, 20g shredded black fungus, 5g shrimp peel, 5g minced ginger, 10g minced garlic, 1 tbsp rice wine, ? tsp salt, 1/4 tsp chicken broth mix, a pinch of pepper, a pinch of sugar

How to make it

1. Wash and slice the Chinese cabbage; remove the tail end of the enoki mushrooms and cut into pieces and set aside.

2. Heat 2 tablespoons of oil in a wok over medium heat. Saute minced garlic and ginger, add shrimp peel and stir-fry, then add carrots and cabbage slices, then add enoki mushrooms and black fungus and stir-fry.

3. Open the lid of Method 2, add all the seasonings and stir-fry to taste.

1. Wash and slice the Chinese cabbage; remove the ends of the enoki mushrooms and cut them into pieces.

2. Heat 2 tbsp of oil in a wok over medium heat. Saute minced garlic and ginger, stir in shrimp, add carrots and cabbage slices, then add mushroom segments and black fungus.

3. Open the lid of the pot, add all the seasonings and stir fry evenly to taste.