Mushrooms with peking cabbage

1 serving


Put the mushrooms in hot water for half an hour, squeeze, cut off the hard legs, and leave the hats intact. Wash Beijing cabbage and champignons and cut into strips. Finely chop the white part of the onion, cut the green into 2 cm pieces. Heat 3 tablespoons of oil in a curl or deep frying pan. Stirring, fry the Beijing cabbage for 2 minutes. Add almost all the chicken stock, leaving 3 tablespoons to salt, add 1 tablespoon of soy sauce and 1 a teaspoon of sugar, cover and simmer over a low heat for 5 minutes. Thicken with starch diluted in water. Keep warm. In a wok or frying pan, reheat the oil, fry the onions, add the mushrooms and fry lightly, stirring. Add 1 tbsp soy sauce, 3 tbsp stock and green onion parts. Continue to simmer, stirring until the liquid boils. Drizzle with sesame oil. Put the mushrooms on a heated dish, put Beijing cabbage around and serve.