Crispy Napa Cabbage & Mushrooms

• 4 large napa cabbage leaves
• 1 Tbsp. oil
• 5 oz. (140 g) king oyster mushrooms, cut into 2x1/4-inch strips
• 1/2 oz. (15 g) wood ear (black fungus), soaked in warm water 20 min., drained, rinsed and cut into bite-size pieces
• 1/4 cup Kraft Balsamic Vinaigrette Dressing
• 1 Tbsp. sugar

1. Cut leafy parts off cabbage leaves; discard or reserve for another use.
2. Cut stems into 2-inch pieces.
3. Heat oil in wok on high heat.
4. Add mushrooms; stir-fry 2 min.
5. or until lightly browned.
6. Add cabbage and wood ear; stir-fry 2 min.
7. Add dressing and sugar; cook and stir on medium heat 1 min.
8. or until heated through.

cabbage, oil, king oyster mushrooms, wood ear, sugar

Taken from www.kraftrecipes.com/recipes/crispy-napa-cabbage-mushrooms-150083.aspx (may not work)