Braised Chinese Cabbage with Bao-Bailing Mushroom

This is a simple and easy to cook dish. The Bao-Bailing mushroom which had the same colour and texture as the abalone can be easily used to fake as real abalone. I bought this can of Bao-Bailing mushroom from HockHua Tonic. On this can of this Bao-Bailing Mushroom, it says that Bao-Bailing Mushroom (pleurotus eryngii var) is a rare fungus and well-known as prince in fungus family.

Preparation: 8 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 200g chinese cabbage (wong bak), base trimmed and halved
° 100g can Bao-Bailing mushroom, sliced
° 5 slices ginger
° ¾ teaspoon olive oil
° 1½ tablespoon vegetarian oyster sauce, or to taste
° 1 tablespoon light soy sauce
° 250ml water or vegetable stock
° 1 teaspoon Chinese wolfberries, soaked in warm water
° pepper to taste (optional)
° few sprig fresh corianders, for garnish

Method
1. Combine the chinese cabbage, bao-bailing mushroom, ginger, olive oil, vegetarian oyster sauce, light soy sauce, water or vegetable stock in a claypot. Bring to a boil and simmer for 15 minutes or until the vegetables are tender. Stirring occasionally.
2. Add in the chinese wolfberries and season to taste with pepper. If it is too watery, thicken the gravy with a bit of corn flour solution, if desired.
3. Transfer to a serving dish, garnish with coriander leaves and serves hot.