318 Braised Baby Napa Cabbage with Bamboo Fungus and Ginkgo Nuts

318 Braised Baby Napa Cabbage with Bamboo Fungus and Ginkgo Nuts

318 Braised Baby Napa Cabbage with Bamboo Fungus and Ginkgo Nuts

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318 Braised Baby Napa Cabbage with Bamboo Fungus and Ginkgo Nuts

INGREDIENTS (4 servings)

  • 6-8 baby Napa cabbages, cut in half
  • 1 cup of dried bamboo fungus, chopped (rinse before soaking in water; soak until soft, remove stems, blanch, and drain before cutting)
  • 1/3 cup of shelled ginkgo nuts, blanched
  • A couple of goji berries, soaked and drained
  • A bit of cornstarch or corn flour mixed with a 1/2 cup of water
  • A dash of cooking oil
  • A pinch of salt
  • 1/2 cup of water

DIRECTIONS

Step 1
Heat oil in a pot and stir fry the baby Napa cabbages. Then stir in the bamboo fungus and gingko nuts. Next add 1/2 cup of water, cover the pot and allow to simmer for 3-4 minutes, or until everything has become soft.
Step 2
Add the salt, cornstarch mixture, and wolfberries. Stir everything together and serve.