Rose Cream Jjamppong

Prepare all ingredients: Slice napa cabbage, onion, zucchini, and carrot into thin strips. Chop rehydrated wood ear mushrooms. Separate white and green parts of green onion. Mince garlic and ginger. Clean and prepare all seafood.

In a large pot or wok, heat cooking oil over medium-high heat. Add the white parts of green onion, minced garlic, and minced ginger. Sauté until fragrant, about 1 minute.

Add the sliced onion, napa cabbage, zucchini, carrot, and chopped wood ear mushrooms to the pot. Stir-fry for 3-4 minutes until vegetables start to soften.