Chinese Cabbage Stew


  • ½ Chinese cabbage

  • 3 Dried shitake mushroom

  • 10-15 Black fungus/ear mushroom

  • 1 or 2 medium size Carrots

  • 3 cloves of Garlic

  • 1 tablespoon of Tapioca powder or Corn starch

  • Salt to taste

  • Soy sauce to taste

  • some Oil


  1. Soak the shitake and ear mushroom in warm water for 15 mins.
  2. Wash and cut the chinese cabbage in to 3cm parts.
  3. Slice the carrots into 2-3mm thick and 3cm parts.
  4. Slice the garlic and shitake into thin slices.
  5. Heat oil in a pot, throw in shitake, garlic and carrots.
  6. Stir fry for few minutes and throw in the cabbage and mushroom ears.
  7. Add about 3 tablespoon of soy sauce and 1/4 cup of water, cover and cook for 15 mins in medium low fire.
  8. Stir once in a while to make sure all ingrediants are well cooked.
  9. In a small bowl mix tapioca powder with ½ cup of cold water until no clumps.
  10. Stir in the starch mix and after a few minutes it's ready to serve!