Forest Mushrooms and Cabbage
|Dried oriental mushrooms||3⁄4 Ounce (About 3 Large Mushrooms)|
|Warm water||1⁄3 Cup (5.33 tbs)|
|Cabbage head||1 1⁄4 Pound (1 Small)|
|Salad oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Soy sauce||1 Tablespoon|
Cover mushrooms with warm water and soak until soft (about 20 minutes).
Trim off and discard hard stem portion; rinse mushrooms well, pat dry, and slice into 1/2-inch-wide strips; set aside.
Cut cabbage into 1 by 2-inch pieces.
Place wok over high heat.
When wok is hot, add oil.
When oil is hot, add garlic and mushrooms; stir-fry for about 1 minute.
Add cabbage and soy; stir-fry for about 1 minute, cover and cook 2 minutes, stirring frequently, until cabbage is tender-crisp.
Season to taste with salt and pepper.
Sprinkle with parsley, if desired.