Cabbage with mushrooms is a simple recipe I often prepare in the fall, either as a part of a vegetarian meal or as a side.
Cabbage with Mushrooms Recipe
- 2 Tbsp. peanut oil ( you can replace peanut oil with any other alternative if you have a peanut allergy)
- 1 Chinese cabbage (bok choy), around 4 pounds will be enough
- Ten medium Oriental dried mushrooms
- 1 cup sliced bamboo shoots (canned)
- 1 tsp. salt
- 1 tsp. black pepper (freshly ground, please)
- Start by washing the cabbage in warm water. Then, remove the bruised outer leaves and slive all bu the stalky part.
- For around 25 to 40 minutes, soak mushrooms until they are soft. Slice off the mushroom stems and cut them into equal halves.
- Please don’t throw away the water you used to soak your mushrooms; save them. Slide the bamboo shoots.
- Heat peanut oil ( or the alternative oil that you’d use if you are allergic to peanuts) and stir-fry cut mushroom for around 120 seconds.
- Next, add the cabbage (cleaned and sliced) and stir for a minute.
- Add 1 cup of bamboo shoots and 1 tsp of salt and keep stirring. Here, you can add freshly ground black pepper for additional taste.
- Add the leftover mushroom water, cover the container and let it simmer for around 10 minutes.
- Your meal is ready when you find your cabbage to be transparent, crisp, and tender green.
Per Serving: 90 calories; protein 5.1g; carbohydrates 10.4g; fat 4.7g; sodium 141mg.
This recipe is suited for a hungry family of four.