Cabbage and Mushroom Stir Fry

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I should’ve named this “Mother-in-Law’s Favourite Cabbage and Mushroom Stir Fry” because that’s exactly what it is. Guys/girls, if you wanna go please your mother-in-law, go make this for her, I think this is one of those vegetable dishes that even those who hate vegetables usually would enjoy it!

This is also one of those foods that I made years ago and continue to eat it. I love having this with rice, as the flavours here really add something awesome when it’s mixed with rice!

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Cabbage is amazing, and when you lightly stir fry it with some garlic and salt/soy sauce, it becomes like SO GOOD!

Actually, you can apply this technique to any vegetable and it will probably taste 100x better than just steaming it! This is especially for beans, and anything that usually taste too horrible because it’s a vegetable.

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Cabbage and Mushroom Stir Fry

2 tablespoons extra light olive oil
1 scallion
2 cloves garlic
A pinch of red pepper flakes
1/2 medium cabbage (about 5 cups chopped)
5 mushrooms (about 1 cup)
1/4 teaspoon Himalayan/sea salt
2-3 teaspoons low sodium soy sauce
1 teaspoon white cooking wine
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
A sprinkle of ground pepper

Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.

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In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.

Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms and salt and let it saute for about 5 minutes, be sure to stir very well.

Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve.

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Cabbage and Mushroom Stir Fry
Serves: 2
 

Ingredients
  • 2 tablespoons extra light olive oil
  • 1 scallion
  • 2 cloves garlic
  • A pinch of red pepper flakes
  • ½ medium cabbage (about 5 cups chopped)
  • 5 mushrooms (about 1 cup)
  • ¼ teaspoon Himalayan/sea salt
  • 2-3 teaspoons low sodium soy sauce
  • 1 teaspoon white cooking wine
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • A sprinkle of ground pepper

Instructions
  1. Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.
  2. In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
  3. Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms and salt and let it saute for about 5 minutes, be sure to stir very well.
  4. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve.

 

3 comments

  1. Bradley F

    Had cabbage and mushrooms, and didn’t know what to do with them. Came across this recipe and my partner and I loved it. Didn’t have pepper flakes so added a teaspoon of samba oleic to give it some heat Also used double the amount of soy sauce, and champagne instead of wine – haha – it was what we were drinking at the time. Thanks for the recipe!

  2. Jessie

    DELICIOUS.My husband complained that I did not make enough.And it s just the two of us.He had second and third and he is hard to please with vegetables.Will definitely make again.

  3. Lisa Baar

    Holy yum. This will be a staple
    Side dish for company and a main dish for just me. LOVE! Used red wine instead of white as drinking it at the time.

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