Beijing cabbage with button mushrooms & carrots

Ingredients:
Half a head of Beijing cabbage, shredded.
6-8 pieces of canned button mushrooms, halved.
Half a carrot, sliced.
3 cloves of garlic, chopped.
2 slices of ginger, julined.
1/4 tsp salt
1 tsp sugar
2 tsps oyster sauce
1/4 cup water
1 tbsp chinese wine
fried onions and onion oil

Method:
Heat up 3 tbsps of oil and fry garlic, ginger and carrots till fragrant.

Add in the cabbage and mushrooms and mix well.

Add in water and let cabbage simmer for about two minutes, covered.

Remove cover and add in the salt, sugar, pepper, oyster sauce and chinese wine.

Stir well and scoop cabbage up.

Garnish cabbage with fried onions and a tsp of onion oil.


http://cookbakelegacy.blogspot.sg/2007/01/beijing-cabbage-with-button-mushrooms.html