Chinese cabbage with king oyster mushroom

Ingredients (served three persons)

-    Chinese cabbage: 250g

-    King oyster mushroom: 150g

-    Bell pepper: half a fruit

-    Carrot:150g

-    Leek:1pc

-    Cooking oil: 2 tablespoons

-    Broth mix: 1 tsp

-    Soy sauce: 2 tablespoons

-    A pinch of salt

Chef Lê Đức Hải

How to cook:

-    Cut the mushroom root, and soak it in light saltwater for 3-5 minutes before cleaning it. Let it half-dry then cut it vertically into four or five pieces.

-    Clean the bell pepper, cut it to thin pieces while peeling carrot cover the top. Cut it into pieces or threads and add small strips of the leek, about 5cm each in length.

-    Put a pan with cooking oil on high heat and add the leek until it turns fragrant then put the cut king oyster mushroom and carrot in the pan and stir them for three minutes before putting the spices in and continue to fry it for two minutes more. Finally, put the cut cabbage and bell pepper in the pan and stir it well for five minutes.

Completed dish:

-    The colourful Chinese classic is very nutritious and very good for vegetarian diet days. With this cooking method, you will enjoy a plate of tasty and delicious fresh food with a satisfying crunch.

-    You can sample the dish at Ngon Garden Restaurant at 70 Nguyễn Du Street in Hà Nội. The restaurant also serves (to bring home) hundreds of other tasty and aromatic dishes from the country’s different regions. VNS