Sunday, August 3, 2008

Mushroom and Cabbage Stir-Fry

Here's a simple Chinese style stir-fry that can be made very quickly. You could also use this for the inside ingredients to a spring roll.

1 Small Cabbage
3 Large Shiitake Mushrooms or if you can only find small ones - use about 12-15
Peanut Oil
Fresh Ginger
Sea Salt
1 Scallion
2 Tbs of Vegetable Stock

Optional: Black Pepper

Julienne the cabbage. Slice mushrooms. Take the green part of the scallion and slice. Take about 1/2 inch of ginger and chop into really small pieces. Heat large pan or wok for 30 seconds. Pour in 2 Tbs of peanut oil in your pan. Throw in ginger and salt. Coat your pan with spatula. Keep cooking on high heat until some smoke starts to appear. Toss in cabbage and mushrooms. Stir-fry for one minute. Add 2 Tbs of vegetable stock. Mix well. Cook for 5 minutes or until cabbage softens. Add one more Tbs of vegetable stock. Add scallions. Add more salt and even pepper for taste. When the scallions turn bright green the dish is ready to serve!

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