Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)
Ready In: 30 mins
Serves: 2-4
Ingredients
- 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
- In a small bowl, mix together the sauce ingredients and set aside.
- Soak the mushrooms in hot water until they soften (15-20 minutes).
- Rinse under cold running water to remove any sand and squeeze out excess water to drain.
- With a sharp knife, remove the stems & discard.
- Finely shred the caps; set aside.
- Blanch broccoli in boiling water and drain.
- Chop cabbage into long shreds, about 1/4-inch wide.
- Preheat wok or large skillet over high heat until it is hot.
- 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.
- Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
- 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.
- Spoon onto a platter, sprinkle with sesame oil, and serve immediately.
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