Oyster mushroom, fried lotus root, napa cabbage
Start a pot of rice. Tear oyster mushrooms into bite-size pieces and toss with salt. Peel lotus root and slice as thin as possible into wafers, toss with salt. Chop cabbage. Dice garlic and ginger. Mince green onions: whites go with garlic+ginger, greens reserved for garnish.
Lightly grease a cast-iron skillet. Over low heat, brown mushrooms on both sides (just let them be, only flip once). Set aside. Turn up the heat somewhat, fry lotus coins on both sides in just a bit of oil until they smell like french fries and are golden brown and crispy. Set aside. Toss cabbage and aromatics (green onions, garlic, ginger) into the pan with some salt or a splash of soy sauce. Cover pan to steam. When cabbage is cooked as desired, reintroduce mushrooms and lotus root. Toss with just a pinch of cornstarch to thicken sauce. Serve over rice and garnish with green onions and, optionally, a few bamboo shoots in oil.