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

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.

• Total Time: 30 mins
• Prep Time: 25 mins
• Cook Time: 5 mins

Ingredients:

Servings: 2

• 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

Sauce

• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 4 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon hawaiian salt

Directions:

1. In a small bowl, mix together the sauce ingredients and set aside.
2. Soak the mushrooms in hot water until they soften (15-20 minutes).
3. Rinse under cold running water to remove any sand and squeeze out excess water to drain.
4. With a sharp knife, remove the stems & discard.
5. Finely shred the caps; set aside.
6. Blanch broccoli in boiling water and drain.
7. Chop cabbage into long shreds, about 1/4-inch wide.
8. Preheat wok or large skillet over high heat until it is hot.
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. Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
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. Spoon onto a platter, sprinkle with sesame oil, and serve immediately.

Reviews

[JOY1998]

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.

[Tea Jenny]

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

[dianegrapegrower]

This was very nice. Used broccolini instead of broccoli, so skipped the steaming step, and used button mushrooms instead of chinese mushrooms. And water chestnuts instead of jicama. The sauce was nicely seasoned, though I might add a pinch of sugar next time, and maybe some diced red peppers. I also added a pinch of cornstarch this time to help the sauce coat the veges. Lots of eye-appeal. Thanks for sharing little turtle.