Description
A deliciously simple recipe for Asian Mushroom Cabbage Stir Fry that combines fresh vegetables and savory sauces for a quick meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (shiitake or button)
- 4 cups green cabbage, shredded
- 1 bell pepper, thinly sliced (any color)
- 2 carrots, julienned
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and sauté for about 2 minutes until it begins to soften.
- Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 3-4 minutes until they are tender and browned.
- Toss in the shredded cabbage, bell pepper, and carrots. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Pour in the soy sauce and oyster sauce (if using), stirring well to combine. Cook for another 2 minutes.
- Drizzle the sesame oil over the stir fry and season with salt and pepper to taste.
- Remove from heat and garnish with chopped green onions and sesame seeds if desired.
Notes
- For added protein, consider adding tofu, chicken, or shrimp to the stir fry. Cook the protein first, then set aside before adding the vegetables.
- Feel free to customize the vegetables based on what you have on hand, such as snap peas, broccoli, or zucchini for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg