Chinese cabbage with porcini mushrooms

Ingredients for 4 servings:

• 1 Chinese cabbage
• 4 porcini mushrooms, dried
• 1 clove(s) garlic
• Salt
• 1 chili pepper(s), dried, as desired
• 3 tbsp sesame oil or olive oil
• 500 ml water, cold, or a little more

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Soak the porcini mushrooms in plenty of water in a large bowl the night before. Quarter the Chinese cabbage and cut into thin strips. Wash the cabbage and drain well in a sieve. Remove the soaked porcini mushrooms from the water and rinse briefly. Cut them into bite-sized strips, depending on their size. Heat the oil in a large, deep pan (wok). To emphasize the Asian flavor of this recipe, sesame oil is best. Add the cabbage to the very hot oil and stir frequently with a spatula until the vegetables are thoroughly sautéed. Then add the porcini mushrooms, garlic, and chili pepper, if desired. Mix and add salt to taste. Add water until all ingredients are well covered, bring to a boil, and cook over medium heat for about 15-20 minutes. Finally, remove the chili pepper. This vegetable goes well with rice or even spaghetti.