Sautéed Mushroom 酱汁炒鲜蘑

Ingredients:

500g Chinese mushroom, chopped into thick pieces; a half each: red pepper and green pepper, shredded roughly; 2 tbsp butter; 1 tbsp oil; 2 tbsp soy sauce; 1 tsp brandy.

Directions:

1. Heat wok and add the oil and butter. After the butter melts, add the mushroom pieces and stir well over medium heat.
2. When the mushroom pieces are softened, add the soy sauce and then add all the shredded peppers, continuously stirring the mixture for about half a minute.
3. Pour the brandy over the dish and serve.

Stir-Fried Cabbage 干煸圆白菜

Ingredients:

450g cabbage, sliced into bite sized pieces; 2 tbsp sugar; 2 tbsp white vinegar; 2 tbsp soy sauce; 1 tsp salt; 1/4 tsp ground cayenne pepper; 1 tbsp vegetable oil.

Directions:

1. Blend the sugar, vinegar, soy sauce, salt and cayenne pepper until mixed thoroughly.
2. Add the vegetable oil to a preheated wok over high heat and heat for 30 seconds.
3. Turn the heat down to midway. Add the cabbage and stir-fry for 3 minutes until it is wilted and covered with oil. 
4. Remove the wok from the heat and stir in the sauce mixture. Serve immediately.