港式家常菜 紹菜雜菌蝦乾煮粉絲

Soak the dried shiitake mushrooms overnight. Reserve the soaking liquid.

Rinse the wood ear mushrooms and trim off the tough stems. Halve the oyster mushrooms. Blanch in boiling water with 1 tsp Shaoxing wine for a moment. Drain and set aside.

Thinly slice the shiitake. Shred the wood ear mushrooms. Wash and cut the napa cabbage into sections. Rinse the dried shrimp, soak briefly until softened, cut into small pieces, and reserve the soaking liquid.

Soak the glass noodles in water for at least 15 minutes. Cut with scissors into manageable lengths. Set aside.

Mince the garlic, slice the ginger, and cut the green onion whites into short sections.

Heat oil and stir-fry the dried shrimp until fragrant. Add the ginger and garlic and stir-fry until aromatic, then add the shiitake and stir-fry until fragrant.

Add the napa cabbage and toss briefly, then add the wood ear mushrooms and oyster mushrooms.

Once the napa cabbage begins to soften, pour in the shiitake soaking liquid and shrimp soaking liquid, adding more water as needed. Cover and cook for 2–3 minutes.

Add the glass noodles and seasoning, stir to combine, then cover and cook for a further 3–5 minutes.

After cooking note: although this is a vegetable-forward dish, the umami from the mushrooms and dried shrimp makes it just as satisfying. The two mushroom varieties add wonderful textural contrast. Keep seasoning light — glass noodles absorb a lot of liquid and the dish can easily become too salty.