This is a classic recipe you will love and can make with a variety of mushrooms. Here I show with two different mushrooms.
Trim the bottom of the cabbage by cutting off the bottom part of the white stems. Also trim the bottom of the mushrooms.
Heat up 1 TBS oil in a skillet or wok. Fry 3 cloves of garlic until light brown. Add about 3 to 4 cups of Napa cabbage and 4 – 8 ounces of mushroom and stir fry for about a minute. It may be a few minutes if you are using a skillet. Add 1 tsp of oyster sauce and combine well. You can add some water if needed at this point. You want the cabbage to have crunch, so don’t overcook the cabbage.
Here is actually the favorite mushroom I use in the dish!
This is really a very simple and delicious dish!