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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 large napa cabbage leaves
2
1 Tbsp. oil
3
5 oz. (140 g) king oyster mushrooms, cut into 2x1/4-inch strips
4
1/2 oz. (15 g) wood ear (black fungus), soaked in warm water 20 min., drained, rinsed and cut into bite-size pieces
5
1/4 cup Kraft Balsamic Vinaigrette Dressing
6
1 Tbsp. sugar
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Step 1
Cut leafy parts off cabbage leaves; discard or reserve for another use. Cut stems into 2-inch pieces. Step 2
Heat oil in wok on high heat. Add mushrooms; stir-fry 2 min. or until lightly browned. Add cabbage and wood ear; stir-fry 2 min. Step 3
Add dressing and sugar; cook and stir on medium heat 1 min. or until heated through. Kraft Kitchen Tips!
Wood Ear
A popular ingredient in Sichuan cooking, wood ear is also known as tree ear, Jew's ear or cloud ear mushroom. It gets its name from its flat ear-like shape. Wood ear is most commonly found in a dried form. To clean dried wood ear, soak it in warm water for 10 min.; drain. Add more water; let soak 10 min. or until softened. The soaked wood ear will expand up to 5 times its original size. Rinse the soaked wood ear, then cut off and discard the tough root end before using as directed.
Substitute
Prepare using Kraft Calorie-Wise Balsamic Vinaigrette Dressing.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 170 mg
7 %
Carbohydrate 11 g
Fibre 3 g
Sugars 6 g
Protein 2 g
Vitamin A
6 %
Vitamin C
25 %
Calcium
6 %
Iron
45 %
Servings
4 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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