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Wood ear mushroom and cabbage quickly stir-fried together — a Northeastern home dish loved for its crunchy contrast of textures.
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A quick, inexpensive side that shows up often on Northeastern tables. The crunch of the wood ear mushroom balanced against the cabbage's sweetness is the appeal, finished with a touch of vinegar for brightness.
Soak the wood ear mushroom in water, trim off the tough base, and tear into bite-sized pieces.
Tear the cabbage into large bite-sized pieces. Slice the garlic thin.
Heat oil in a pan and fry the garlic until fragrant.
Add the cabbage and stir-fry quickly over high heat.
Add the wood ear mushroom and season with soy sauce, vinegar, and salt, stirring to combine.
Finish with a drizzle of sesame oil.