Chayote (chokos), cabbage with willow mushrooms

Ingredients

• 2 cloves garlic
• 2 cm-knob ginger
• 2 tablespoons of ground beef
• drizzle of Chinese cooking wine
• 1 chayote
• 2 handfuls of shredded cabbage
• 4 willow mushrooms
• salt and white pepper to taste
• drizzle of sesame oil

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Preparation

• Heat some oil in a pot, add in ginger and garlic and fry till fragrant. Add the beef, breaking beef into small bits while frying in the pot.
• Drizzle of cooking wine around the edge of the pot to sizzle the beef bits. When cooking wine almost evaporates, add chayote and cabbage and fry with the beef for about 5 minutes. Then add willow mushrooms and mix well.
• Add 2-3 tablespoons water, salt and white pepper to taste, mix well, cover the pot and allow simmer at low heat till chayote and cabbage turns tender. Turn off heat. Drizzle 2-3 drops of sesame oil before serving for aroma.

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