Mushrooms and pickled cabbage

Name: Mushrooms and pickled cabbage
Cuisine: China
Ingredients: 1 teaspoon sesame oil, for sprinkling vegetable oil; 1 tablespoon cornflour mixed with a little cold water to the consistency of single cream; 1 tablespoon cornflour mixed with a little cold water to the consistency of single cream; 1 tablespoon cornflour mixed with a little cold water to the consistency of single cream; 1 teaspoon sesame oil, for sprinkling vegetable oil; 4 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then cut into strips; 4 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then cut into strips; 1 teaspoon caster sugar; 2 tablespoons oyster sauce; 2 tablespoons sea salt, plus a pinch; 5 or 6 large flat field mushrooms, cut into large chunky strips; 1 small white cabbage, cut into chunks, stalk discarded

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

2 tablespoons sea salt, plus a pinch
1 small white cabbage, cut into chunks, stalk discarded
5 or 6 large f

Asia
China
Fish course
Side dish
Pescatarian

Method

Bring a large pan of water to the boil, then add the 2 tablespoons salt and a few drops of vegetable oil and blanch the cabbage for about 1 minute. Drain and put to one side.
Heat a wok, add a little vegetable oil and stir-fry all the mushrooms until they are soft and giving off a little liquid.
Add the oyster sauce, sugar and a pinch of salt and cont