FRY MINI CHINA CABBAGE WITH DRIED CUTTLEFISH

 In my home, there must be at least a vegetable dish in every meal.  Sometimes, there are more than one with assorted vegetables, best if there are 5 colours in one dish.  Is this possible?  Practically, it is not possible daily cos' families are getting smaller and most would go for quick meals, too.

During hot weather times, it is best to eat more vegetables to boost our immune system.  This dish is a homey dish with at least several coloured ingredients like carrots, Chinese cabbage, mushrooms and dried cuttlefish.  You can add black fungus, meat according to own preference.

Here, I will state the ingredients used without the quantity cos' you can simply cook them in small or big portions according to individual family needs.

Ingredients

Mini China cabbage - washed and shredded

red carrot - shredded

a few dried mushrooms - soaked and shredded

a handful of dried cuttlefish - rinsed and soaked for 10 minutes, drained

some chopped garlic

cooking oil [I used lard]

Seasoning

salt, msg, black pepper, oyster sauce

dash of sesame seed oil

1. Heat up wok, add in mushrooms and garlic, saute until fragrant.  Add in dried cuttlefish and fry until there is a crackling sound.
2. Add in all the shredded vegetables, stir to mix well.
3. Add in seasoning and some water, continue to cook until vegetables are cooked through.
4. Dish up and serve immediately.