VietnameseEmergency Vegetable Stirfry Recipe| Cải Ngọt Xào Nấm| 越式炒菜心的做法

Soak Shiitake mushrooms in a bowl filled with hot water for about 15 minutes to let them soften up.

Rinse the leaf cabbage thoroughly under running water.

Peel and chop the garlic, then set it aside for later use.

Cut the cabbage into lengths of your pinkie or index finger, separating the stems and leaves into different bowls.

Cut the stems off the mushrooms.

Cover the skillet with a thin layer of oil.

Fry the chopped garlic on medium heat until fragrant.

Add the cabbage stems first to the skillet and sauté them, adding a tablespoon or two of water to help them cook more easily.

After about a minute, add the mushrooms and the cabbage leaves to the skillet and continue sautéing.

Once the leaves have become more compact, add the fish sauce and mix for another minute until evenly combined.

Transfer the stir-fry to a serving plate.

Equipment Needed

Spice Level:

Allergens