Stir-fried white radish balls

Time: 40-50 minutes Servings: 3 Ingredients: white radish 400 g (coarsely grated) oyster mushroom 300 g (cut into thin strips) Chinese cabbage 300 g (cut into larger pieces about 5 cm) kelp seaweed water 400 ml mushrooms: Shimeji / Enoki / Shitake 100-150 g (dry shitake 50 g), /any, you can choose only one type of mushroom/ green bean noodles 100 g soaked in hot water natural tofu 100 g - 200 g (cut into cubes) ginger 2-3 slices coriander chili Spices: oil salt light and dark soy sauce cornstarch 5 tablespoons flour 4 tablespoons Chinese five-spice powder 1/3 teaspoon sesame Procedure: 1. Prepare ingredients according to the desired size. Squeeze the water from the white radish and oyster mushrooms. Fry the mushrooms with a little oil and salt in a hot pan until golden brown. 2. Mix the fried mushrooms and white radish with flour, cornstarch, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce and five-spice. Add cornstarch and flour as needed until the dough can be formed into small balls. Then form about 14 balls. 3. Preheat a pan with oil and fry the balls twice. 4. Prepare a clay pot (or a regular pot), put oil, ginger, salt and cabbage on the bottom. Cover the pot and cook for 5 minutes, then add water. Add all the mushrooms, tofu, green bean noodles to the boiling water and cook for 5 minutes. 5. Add the white radish balls to the pot and, according to your preferred taste, coriander, sesame and chili. Enjoy. Thank you for reading Purelifepraha