Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli) Recipe
    Lost? Site Map

    Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)

    Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli). Photo by Tea Jenny

    1/2 Photos of Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    littleturtle's Note:

    Delicious vegetarian dish. Perfect as a vegetarian main course or as a side dish to accompany meat, especially chicken. Serves 4 as part of a Chinese-style meal or 2 as a main dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1 ounce dried Chinese mushrooms (donggu or doong gwoo, similar to Japanese shittake but more earthy and smoky)
    • 2 1/2 ounces broccoli florets, cut through their stems into thin slices (1 cup)
    • 1 lb napa cabbage or 1 lb kale
    • 2 ounces jicama, peeled & cut into 2-inch-by-1/4-inch strips
    • 2 ounces bamboo shoots, drained rinsed & finely shredded
    • 1 tablespoon peanut oil or 1 tablespoon bacon fat
    • 1 tablespoon fresh ginger, peeled & grated
    • water (if needed)
    • 1 1/2 teaspoons sesame oil



    1. 1
      In a small bowl, mix together the sauce ingredients and set aside.
    2. 2
      Soak the mushrooms in hot water until they soften (15-20 minutes).
    3. 3
      Rinse under cold running water to remove any sand and squeeze out excess water to drain.
    4. 4
      With a sharp knife, remove the stems & discard.
    5. 5
      Finely shred the caps; set aside.
    6. 6
      Blanch broccoli in boiling water and drain.
    7. 7
      Chop cabbage into long shreds, about 1/4-inch wide.
    8. 8
      Preheat wok or large skillet over high heat until it is hot.
    9. 9
      Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
    10. 10
      Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
    11. 11
      Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
    12. 12
      Spoon onto a platter, sprinkle with sesame oil, and serve immediately.

    Ratings & Reviews:

    • on August 08, 2008


      5 stars! I made some changes based on what I had at home. I used shredded carrots as I had no broccoli or jicama. I also added some fresh garlic and sesame seeds with the sesame oil. My BF said that it was "delicious". What a great way to get some healthy vegetables in your diet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2013


      When I saw this recipe I said, what? no onion, no garlic? But it was absolutely perfect!!! the combination of the ginger with the sauce was great. I found a way for my 5 year-old to eat her broccolis!!!! thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2011


      This was a nice quick lunch dish for me to make for one I just cut the recipe a bit. I used gluten wheat free soy and sherry for my sauce. For the stir fry I used butternut squash as we don't get Jicana here I had some mange tout in the fridge to use so I added them too. I just love a plate of veg cooked like this. Thank you for posting, made for Honor thy mother the diabetic forum. May 2011

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)

    Serving Size: 1 (186 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 211.3
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 2208.6 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 6.5 g
    Sugars 5.2 g
    Protein 8.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes