Food experiments from my little kitchen

I like to buy cabbage and cook it nearer to the end of the week. The reason is simply because I only go marketing once a week on weekends. When I first started this whole marketing/cooking, I was unaware of how fast the vegetables will spoil and always ended up throwing some yellowed vegetables. Through experience, now I know cabbage is one of the more lasting vegetables that I can safely leave it in my fridge for a few days and not having to worry about it spoiling. And it's very easy to cook too! Ingredients 1/2 Beijing cabbage 1 tsp dried shrimps Chopped garlic Bunashimeiji mushrooms Oyster sauce  Recipe 1. Soak the dried shrimps till soften and cut off the bottom parts of the mushrooms. Cut the cabbage into half. Cut off the thick part of the cabbage and cut the cabbage into slices. (thickness to your liking) 2. Heat up some oil in the wok and put in the chopped garlic and dried shrimps. 3. Let it cook till you can smell the nice fragrance of the dried shrimps...