This is a simple and nutritious dish. The day lily (金针) is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids and other nutrients necessary for the body, which contains carotene or even several times more than tomatoes. It is cooling in nature. It can help to stop bleeding, reduce inflammation, rid of heatiness & dampness, aid in digestion, maintain clear eyesight, calm nerves and other effects of vomiting blood, blood in stool, difficulty in urination, insomnia, insufficient breast milk. It can be used as a tonic ingredient for recovering from illness or for post-natal diets. Soak with water before eating, remove the hard stem at the head and tie into a knot before cooking. It is often cooked with black fungus and other vegetarian food or cabbage. Black fungus contains iron, 20 times more than celery and 7 times more than pork liver. It can help to reduce blood clot, lower blood clot, lower blood pressure and clear "dirty stuff" from your digestive system. It is also known to clear dirty blood clots out of the body, as such it is not advisable for pregnant women to eat black fungus for fear that it would lead to misscarriage. You can add pork, chicken or dried shrimps (虾米）to add flavor.
Ingredients (Serves 4-6)
1 cabbage (about 650g)
1 carrot
1 bowl of day lily (soaked in water for 5 minutes, rinsed, hard stem removed and tied into knot)
1 bowl of black fungus (the small type - soaked in water till expanded and remove the hard part)
¼ bowl of dried shrimps (soaked in warm water for 5 minutes, retain water for cooking the vegetables)
2 cloves garlic, minced
1 tbsp vegetable/peanut oil
Cooking Method
1. Wash cabbage and cut into big pieces. Remove the hard centre core.
2. Sliced the carrot.
3. Heat up the oil and stir fry the garlic for a few seconds.
4. Add in the dried shrimps and carrot, stir fry for a while, then add in the day lily and black fungus and stir fry for about 5 minutes.
5. Add in the cabbage and stir to mix.
6. Add in the water used earlier for soaking the dried shrimps. Cover and let it cook, stirring it occasionally.
7. Once the cabbage has softened, add in light soya sauce according to your desired saltiness. Stir fry for a few seconds on high heat and dish up to serve.
I used the waterless-type stainless steel pot (with a thick base, something like the AMC pots material). So, there's no need for me to add too much water and I can just cover and let it cook on its own without having to worry about it getting burnt. Also, it's much healthier as there's no need to add too much oil.
1 bowl of black fungus (the small type - soaked in water till expanded and remove the hard part)
¼ bowl of dried shrimps (soaked in warm water for 5 minutes, retain water for cooking the vegetables)
2 cloves garlic, minced
1 tbsp vegetable/peanut oil
Cooking Method
1. Wash cabbage and cut into big pieces. Remove the hard centre core.
2. Sliced the carrot.
3. Heat up the oil and stir fry the garlic for a few seconds.
4. Add in the dried shrimps and carrot, stir fry for a while, then add in the day lily and black fungus and stir fry for about 5 minutes.
5. Add in the cabbage and stir to mix.
6. Add in the water used earlier for soaking the dried shrimps. Cover and let it cook, stirring it occasionally.
7. Once the cabbage has softened, add in light soya sauce according to your desired saltiness. Stir fry for a few seconds on high heat and dish up to serve.
I used the waterless-type stainless steel pot (with a thick base, something like the AMC pots material). So, there's no need for me to add too much water and I can just cover and let it cook on its own without having to worry about it getting burnt. Also, it's much healthier as there's no need to add too much oil.
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